Reuben Soup Recipe
Inspired by leftover corned beef from St. Patrick’s Day and the mention of reuben soup on Chowhound, my mom and I modified a recipe from allrecipes.com to come up with the following treat. It’s like an Irish riff on beer cheese soup. It’s so delicious, it’s hard to stop eating it once you start. See if you agree!
- 1 small onion, diced
- 1 stalk celery, diced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cans beef broth
- 1 cup Guinness
- 1 cup corned beef, shredded
- 1 cup sauerkraut, rinsed and drained
- 1 cup milk
- 1 can evaporated milk (12 oz.)
- 1 cup light cream
- 8 oz. Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 tablespoon Cholula (or hot sauce of your choice)
- Slices of toasted rye bread, cut in half, for garnish
- In a large saucepan or pot, cook onion and celery in butter till tender.
- Stir in flour to form a roux.
- Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in corned beef, milk, evaporated milk and cream along with 1 cup of shredded cheese.
- Continue to cook and stir on low (do not simmer!) until slightly thickened.
- Add Guinness, sauerkraut, mustard and Cholula.
- Ladle soup into ovenproof bowls. Top each bowl with a slice of toasted rye; sprinkle additional shredded Swiss on top. Broil until cheese melts.
Member recipes are not tested by the CHOW food team.