Creamy Reuben Soup

I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 590 Calories

Ingredients

• 1 cup butter
• ½ cup all-purpose flour
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 stalks celery, chopped
• 1 red bell pepper, chopped
• 4 cups beef stock
• ½ teaspoon dried tarragon
• ½ teaspoon caraway seeds
• freshly ground black pepper to taste
• 1 quart half-and-half
• 1 cup sauerkraut
• 1 pound cooked corned beef, chopped
• 1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
• 2 ½ cups shredded Swiss cheese, divided
• 1 (6 ounce) package rye croutons

Recipe Instructions

Step 1

Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.

Step 2

Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.

Step 3

Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.

Step 4

Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.