Reuben Soup from Closet Cooking

A hearty soup with all of the flavours of a reuben sandwich served French onion soup style topped with dark rye and melted swiss.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 3 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/4 cup flour (or rice flour for gluten-free)
  • 4 cups chicken broth
  • 1 cup cooked corned beef, shredded or cut into bite sized pieces
  • 1 cup sauerkraut, drained
  • 2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon pickling spices
  • 1/4 teaspoon caraway seeds
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 4 slices dark rye, lightly toasted
  • 2 cups swiss cheese, shredded
  1. Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
  2. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
  3. Mix in the flour and cook for 2-3 minutes.
  4. Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  5. Add the cream, season with salt and pepper and remove the bay leaves.
  6. Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1-3 minutes.