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Creamy Reuben Soup


1/2 cup beef broth

1/2 cup chicken broth

1/4 cup coarsley chopped celery

1/4 cup coarsley chopped onion

1/4 cup coarsley chopped green pepper

1 Tbsp. cornstarch dissolved in 2 Tbsp water

1 cup coarsley chopped corned beef

1 cup chopped Swiss cheese

3/4 cup sauerkraut - drained and rinsed

1/4 cup butter

2 cups half & half

Chopped chives for garnish


Combine first 5 ingredients in large saucepan and bring to boil over high heat.

Reduce heat and simmer until veggies are crisp-tender, about 3 minutes.

Add dissolved cornstarch and continue cooking until soup thickens.

Remove from heat and stir in corned beef, swiss cheese and sauerkraut, blending well.

Melt butter in large double boiler over medium heat.

Stir in half & half.

Add soup and blend until smooth.

Heat through but do not boil.

Garnish with chopped fresh chives.