Reuben Soup

After the Reuben Sandwich this is now my favorite leftover from a wonderful corned beef dinner.  Actually it is so good you will be making more corned beef dinners.  This tasty soup is from Closet Cooking, http://www.closetcooking.com which I always check on what they are making.  For more corned beef recipes you should definitely take a look.

Reuben Soup

Ingredients

• 3 T. Unsalted Butter
• 1 Onion (diced)
• 2 Garlic Cloves (minced)
• 1/2 t. Red Pepper Flakes (more or less, to your taste)
• 1/4 C. Flour
• 4 C. Chicken Stock
• 1 C. Cooked Corned Beef (cut bite size or shredded)
• 1 C. Sauerkraut (drained)
• 2-3 Potatoes (peeled, cut bite size)
• 1 T. Worcestershire Sauce
• 1 t. Pickling Spices
• 1/4 t. Caraway Seeds
• 2 Bay Leaves
• 1/4 C. Heavy Cream
• 1-2 C. Rye Croutons
• 1 C. Swiss Cheese (grated)
• Handful of Fresh Parsley (snipped)

Preparation

1. Saute the onion in the butter about 5 minutes; add the garlic, red pepper flakes and saute another minute
2. Mix in the flour and stir for 2-3 minutes
3. Add the stock, deglaze the pan; add the potatoes and cook on low for about 10 minutes
4. Add the corned beef, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves; bring to a boil, reduce heat and simmer about 10 minutes*
5. Add the cream and season with salt and pepper to taste (remove the bay leaves)
6. Stir in 1/2 C. grated swiss cheese
7. Serve in warmed bowls and garnish with the rye croutons, grated swiss cheese and fresh parsley

Serves: 6

Recipe from http://www.closetcooking.com