Reuben Soup

Cooksie

Cooksie

Well-known member
This is going on my to-do list.

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Photo Credit: Taste of Home

http://www.tasteofhome.com/Recipes/Reuben-Soup

1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional
 
Oh, Cooksie -that DOES sound delicious!

And, yes, Lefty, I am SO looking forward to soup, stew, chowder, pot roast weather!

Lee
 
Great question. I am not sure what the soda does to it. I would be willing to buy a beer and a shot if someone could explain it to me.
 
DanMcG said:
sounds real good to me.
Can anyone explain to me what the baking soda adds to the mix?
Click to expand...

I had to google. I've never put baking soda in soup. It's supposed to keep the milk/cream from curdling.

I'll take two beers, Lefty :mrgreen:. I don't do shots.
 
Cooksie said:
I had to google. I've never put baking soda in soup. It's supposed to keep the milk/cream from curdling.

I'll take two beers, Lefty :mrgreen:. I don't do shots.
Click to expand...

Keeping the temps lower should do the same, but yeah, I had never heard of baking soda in a soup, so beer and a shot on me too.
 
Bought a big corned beef so I've got some reuben soup in my plans.

I found another recipe too. Any opinions on which recipe sounds best. I'm also open to a combination of the two.

Just so you can see them side by side:

TOH recipe
1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

Southern Living recipe:
6 cups chicken broth
3/4 pound cooked corned beef, chopped
1 (10-ounce) can chopped sauerkraut, drained
1 large carrot, grated
1/2 cup chopped onion
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon dried tarragon
1 bay leaf
3 tablespoons cornstarch
1/3 cup water
2 cups (8 ounces) shredded Swiss cheese
1 cup whipping cream
Rye bread cubes, toasted
 
I'm only a semi fan of corn starch for thickening - it's good where you want a glistening sauce (ex stir fry) but for elsewise I prefer a roux (I make a two stick batch, roll it into a log, wrap in al foil & freeze - just lop off a chunk as you need it.....)

the SL cup of cream to finish sounds better - except I'd hold out at least two cups of the chicken stock until the end - just to be sure it's soup and not gruel....
 
Well, they sound very similar. The Taste of Home recipe has a bunch more good reviews, though.

I think I'd go with that one, but add in the garlic and thyme from the Southern Living one.

Taste of Home has only one cup of chicken broth to six cups of the other one??? I agree with ChowderMan ... have more broth on hand.

Lee
 
Thanks you two!

I think I'll use the basics of the TOH recipe but thicken with roux and add garlic, thyme, and a little white pepper. I just glanced at the reviews on TOH the other day. I went back today and really read them. It was mentioned that the original recipe from 1994 had 1 cup of beef stock also. I'll be sure to have some extra.

This should be interesting...never had sauerkraut in soup before.
 
I finally made this a couple of weeks ago. I made 2 qts and threw out about 1 3/4 qts. I just could Not make myself eat it. I think it had something to do with the combination of 1/2 and 1/2 and sauerkraut that just did not suit my taste buds. Never know until you try though :(.
 
Thanks for posting this, Cooksie!

I appreciate the negative reviews as well as the positive ones!

Lee
 
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