Easy Eats : Meal Occasion : Dinner : Reuben Sandwich Soup

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Easy Eats > Meal Occasion : Dinner > Reuben Sandwich Soup

Reuben Sandwich Soup


The classic flavors of a Reuben sandwich are given a soupy twist in this delicious recipe.

SERVES: 6
PREP TIME: 10 Minutes
COOK TIME: 20 Minutes

Ingredients

1 slice rye bread, torn
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup thinly sliced celery
1-1/2 teaspoons McCormick Caraway Seed
2 (12 ounce) cans evaporated nonfat milk, divided
1/4 cup cornstarch
2 (14.5 oz.) chicken broth
12 ounces thinly sliced cooked corned beef, chopped (about 2-1/2 cups)
1-1/2 cups shredded Swiss cheese (6 ounces)
1/4 cup refrigerated sauerkraut, well drained
1-1/2 teaspoon snipped fresh dill

Directions

	Step 1: Preheat oven to 300�F. Place bread in a food processor; cover and process until coarse crumbs form. Transfer to a small shallow baking pan; coat with cooking spray. Bake for 8 to 10 minutes or until toasted, stirring twice.

	Step 2: Meanwhile, in a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion, celery and caraway seeds; cook for 5 to 6 minutes or until vegetables are tender, stirring occasionally. In a small bowl stir 1/2 cup of the evaporated milk into cornstarch; set aside.

	Step 3: Add the remaining evaporated milk, broth and corned beef to vegetables in Dutch oven. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. Stir in cornstarch mixture; cook and stir until thickened and bubbly. Gradually add cheese, stirring until cheese is melted.

	Step 4: In a small bowl, combine sauerkraut, dill and toasted breadcrumbs. Ladle soup into bowls. Top each serving with sauerkraut mixture.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

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Key Ingredients


	Village Hearth Unseeded Rye Bread $4.99


	Carnation Fat Free Evaporated Milk $2.29


	Food Club Chicken Broth $1.19


	Food Club Finely Shredded Swiss Cheese $2.99 Savings : $0.50

On Hand Ingredients


	Food Club Pure Olive Oil $7.79


	Food Club Corn Starch $2.39

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