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Creamy Reuben Soup
- Yield: 1 1x
Description
I made this for my hubby’s birthday dinner. It looked delicious on paper and did not disappoint! The original recipe is for a slow cooker, but I made mine in the stove stop and it was amazing.
Ingredients
Scale
- 1 MEDIUM ONION, DICED
- 2 RIBS CELERY, DICED
- 2 LARGE CLOVES GARLIC, MINCED
- 3 tbsp BUTTER
- 1 lb CORNED BEEF, CHOPPED & COOKED
- 4 cups BEEF STOCK
- 1 cup SAUERKRAUT
- 1 tsp SEA SALT
- 1 tsp CARAWAY SEEDS
- ¾ tsp BLACK PEPPER
- 2 cups HEAVY CREAM
- 1 ½ cups SWISS CHEESE, SHREDDED
Instructions
- HEAT SLOW COOKER ON HIGH SETTING.
- TO A LARGE SAUTÉ PAN, OVER LOW-MEDIUM HEAT, ADD ONION, CELERY, GARLIC AND BUTTER.
- SAUTÉ UNTIL SOFT AND TRANSLUCENT.
- TRANSFER TO THE SLOW COOKER, ADD CORNED BEEF, BEEF STOCK, SAUERKRAUT, SEA SALT, CARAWAY SEED AND BLACK PEPPER.
- COVER AND COOK ON HIGH FOR 4.5 HOURS.
- ADD HEAVY CREAM AND SWISS CHEESE AND COOK 1 ADDITIONAL HOUR.
- ENJOY!!
