Instant Pot Reuben Soup Recipes
REUBEN SOUP
When we're lucky (or have been good-I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. -Mary Lindell, Sanford, Michigan
Provided by Taste of Home
Categories Lunch
Time 35m
Yield about 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
Nutrition Facts : Calories 393 calories, Fat 26g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 1174mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
REUBEN SOUP
Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
- Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
- Preheat broiler.
- Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 24.3 g, Cholesterol 107 mg, Fat 30.5 g, Fiber 1.7 g, Protein 24.7 g, SaturatedFat 18.4 g, Sodium 1126.8 mg, Sugar 2.6 g
REUBEN SOUP
A delicious hearty deli favorite sandwich comes to life in a soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
- Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 3 g, TransFat 0 g
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