Name: Creamy Reuben Soup
Yield: 1
Ingredients: 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

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

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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!!