Rueben Soup

I was a lowly Chef Apprentice at a Country Club in Southwestern Pennsylvania where there was. and still is, a dominant Polish / German influence on food. Once I experienced Rueben Soup for the first time I knew I would need to master this one and keep it in my back pocket for special occasions.

20131202-144629.jpgI know is sounds weird, strange, even intimidating, but once you try it you’ll be in La La Land. The first time I tasted this decadent bowl of comfort I knew right then and there I had a new friend, a keeper, one to take home to Momma!
It’s so simple and easy to make, takes less than an hour, and doesn’t leave a huge mess to clean up afterwards. This stuff is so rich and filling that you will feel like you’re eating a sandwich in a bowl. After all this unique and decadent soup has all things Rueben in it – Sauerkraut, Corned Beef, and Cheese. Can’t go wrong there! You will no doubt get lots and lots of compliments when you serve this one to family and friends.

Start off by melting some butter over medium heat in a large heavy sauce pan.

20131202-144854.jpgSaute some onions and celery until soft, stirring often to prevent browning.

20131202-145016.jpgAdd some chicken broth.

20131202-145141.jpgAdd cornstarch and water mixed together and bring to a boil and cook for 2 minutes. Reduce heat to medium.
Add half & half,

20131202-145303.jpgCorned beef,

20131202-145417.jpgAnd chopped Sauerkraut.

20131202-145533.jpgStir and simmer for 14 minutes.
Add the cheese and stir until melted.
Stir in pickle relish,

20131202-145723.jpg
And 1000 Island Dressing.

20131202-145807.jpgSeason with salt and pepper. Serve topped with croutons if desired.
Take the leftovers, if any, and use as a dip for crackers or bread, or a unique pasta sauce.

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