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From:
Linda (LRuthers)
Date:
10/15/14
I did this on the fly. It was a chilly, rainy fall day, and I had the ingredients left over. It was a real hit.
Reuben Soup
2 T. butter
1 c. chopped onion
1/4 c. flour
Beef broth, as needed to get the thickness you want
2 c. chopped cooked corned beef
1 c. sauerkraut, drained
1/4 t. Sriracha sauce
Salt and pepper, to taste
1 c. shredded Gruyere cheese
Sweat the onion in the butter until translucent. Add the flour and stir for 3-5 minutes; add about a cup and a half of good beef broth and stir until the mixture thickens. Add the corned beef, sauerkraut, Sriracha sauce. Taste and add salt and pepper to your liking.
Cover and simmer for about 30 minutes, stirring frequently and adding more broth as needed.
While that's cooking, butter a couple of slices of rye bread and place in a 350 degree oven for 5-10 minutes until they're hot and crunchy. Allow to cool and slice into croutons.
Right before serving, add the cheese to the soup, stir, and serve with the croutons.
Note: If I'd had any, I might have added a dash or two of caraway seeds. I looked for them...
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