MEMBER RECIPE
Reuben Soup Recipe
By kattyeyes
Difficulty: Easy |
Total Time:
1 hour
|
Active Time:
|
Makes:
8 servings
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!
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Another year, another St. Patrick's Day corned beef, another lovely batch of Rueben Soup. Can't wait!
My BIL made this for a church doin's and it is now required from him. People just loved it. I will be making this soon!
Sorry you did not enjoy the soup, susanvan. I've had the idea of Reuben Soup in my brain for some time, and finally made a pot today. The proportions are roughly the same as in kattyeyes's recipe, with a few changes. I just used a can of evaporated milk, and about 6 oz. of cheese. No beer, but about 4 oz of flat hard cider that had been in the fridge forever. I thought it needed a little...+READ
Sorry you did not enjoy the soup, susanvan. I've had the idea of Reuben Soup in my brain for some time, and finally made a pot today. The proportions are roughly the same as in kattyeyes's recipe, with a few changes. I just used a can of evaporated milk, and about 6 oz. of cheese. No beer, but about 4 oz of flat hard cider that had been in the fridge forever. I thought it needed a little something more, and remembering that a Reuben has Russian or Thousand Island dressing, I added chili sauce (the kind sold next to the ketchup), horseradish, and pickle relish. I added cubes of stale rye bread at the end, but not more cheese and no broiling.
Even without my tweaking, it would have been fine. I certainly would never throw out food (unless it's spoiled) since I abhor waste, even if I could afford it.
The more experienced a cook you are, the more you know how to adjust seasonings and ingredients to improve an unsuccessful recipe.-COLLAPSE
I tried it and it was awful!!! Used exact ingredient and it had no taste....not of beef or cheese or anything. I threw it out. What a waste, don't bother trying it!!!