In My Kitchen~
If you like Reuben sandwiches, you’ll love this soup. It’s a Reuben sandwich in soup form. Not only is this soup delicious, it’s something different to serve for a special occasion. I got this recipe from The Big Book of Soups & Stews by Maryana Vollstedt. Enjoy. Tom~
2 tablespoons butter / 1/2 cup chopped yellow onion / 1 tablespoon all-purpose flour / 4 cups beef stock / 1 cup sauerkraut, drained and rinsed / 1 bay leaf / 1/2 teaspoon salt / 1/2 teaspoon dried thyme / freshly ground pepper to taste / 1/2 pound thinly sliced deli corned beef, shredded / 10 to 12 slices cocktail rye bread (I cut rye bread slices to size) / 2 cups grated Swiss cheese
Note: I got my corned beef, sauerkraut and rye bread from Mueller’s Delicatessen in Parkville.
In a large soup pot over medium heat, melt butter. Add onion and sauté until tender, about 5 minutes. Sprinkle flour over onion and mix well. Add stock and stir in Sauerkraut. Add remaining ingredients except bread and Swiss cheese and simmer for 15 to 20 minutes. Remove bay leaf and discard.
Preheat broiler. When soup is ready to serve, place bread on a baking sheet and boil for 2 minutes. Turn and sprinkle with Swiss cheese. Broil until cheese melts, about 1 minute.
Ladle soup into bowls, and float toast on top of each bowl. Pass remaining toast as an accompaniment. Serves 4