Reviewed: Apr. 15, 2012

I didn't make as posted, I combined 2 different reuben soup recipes, but went more with this particular recipe. I made the roux with the sauteed vegetables. I then added 1 can of beef consume soup and 2 more cans of beef broth, instead of using any water. I didnt use half and half (just plain milk), but only added in 1 1/2 cups. Put in saurkraut as indicated and also added about 2 TBSP of horshradish and some worcheshire sauce. I used regular corned beef deli meat sliced into chunks. I toasted cubed pieces of bread and sprinkled swiss on top after adding bread.

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Reviewer:

Carrie

Reviewed: Feb. 19, 2012

very nice, hot filling soup. made it with turkey meatballs as i didn't have corned beef: took 1 lb. ground turkey, added an egg, s + p, and a LOT of caraway seeds....maybe 4 T. formed turkey into little mini-meatballs and baked them at 350 for about 15 min. followed instructions for first 5 ingredients, added 4 chicken bouillion cubes. added a whole 14 oz. can of sauerkraut. added 1 c. swiss cheese. added about 1 1/2 c. half n half. as another poster suggested, made pumpernickel croutons and melted swiss cheese over. then we scooped the prepared croutons on top of our soup. steaming hot. yummy. almost 5 stars, but i save that for some gourmet soup from Europe :) this was wonderful on a winter night! will make again!

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Reviewer:

LUVTURKEYS

Reviewed: Dec. 22, 2011

Mmmm this is really good! I just used whole pieces of swiss instead of shredded. I also doubled the recipe. Really yummy! Thanks

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Nov. 19, 2011

This soup was good, but I felt like it was missing something...

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Reviewer:

MEEMS13408

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grand Haven, Michigan, USA

Reviewed: Nov. 6, 2011

This is outstanding. I left out the celery as a preference and, due to the other reviews, cut back by 1/3 on the butter, 1/2 of the half and half, and only put cheese on the top (not in the soup). Since I made my corned beef in the crockpot the day before, I skimmed out the broth and used it instead of the bouillion. I am SO glad that I scaled back on the dairy fat. This was still ridiculously rich...and the only reason I gave it four stars instead of five is because I absolutely would not have been able to stomach it without the changes. I will not make this just for my immediate family again. It is way too decadent to make it without a special occasion. It absolutely rocked as an easy dish to throw together when my extended family comes to visit for the week, though.

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Oct. 24, 2011

I'm not a fan of ruebens but my husband is so I made this for him. He loved the flavor, but wasn't crazy for the rye on top. (toasted the rye bread and it got soggy) He would have rather have had a piece of toast. I will definately make this for him again. Thanks for sharing!

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Reviewer:

Shelly

Reviewed: Oct. 12, 2011

everyone was a little skeptical when i first made this but after the first bite they all loved it!

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Reviewer:

nursemegan

Reviewed: Mar. 21, 2011

I LOVED this soup! I was a little hesitant. Though I love reuben sandwiches, the idea of sauerkraut in soup kind of grossed me out, but it was SO GOOD. It tasted just like a reuben sandwich. I made it as written, except I used celery salt instead of celery and I only used 2 T of butter, then just tossed a couple T of flour until it made a paste with the butter. Instead of all half and half, I used 1.5 cups of fat free half and half and a can of fat free evaporated milk. For the beef, I used left over corned beef from St. Pat's day. I can't wait to make it again!

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Reviewer:

KOOLKATSARAH

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Algona, Iowa, USA

Reviewed: Jan. 8, 2011

I've had Reuben soup in a restaurant before, but this doesn't compare. It tastes like sauerkraut and corned beef in a creamyish base. Not worth the work and won't be making again.

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Reviewer:

aplach

Cooking Level: Intermediate

Home Town: Menasha, Wisconsin, USA

Reviewed: Nov. 14, 2010

This soup is excellent if you like reubens! I skipped the celery. I also toasted slices of rye bread under broiler. Toast one side flip and sprinkle swiss on them. Broil until cheese is melted. Cut with knife into smaller pieces and top it on the soup.

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