How To make Reuben Soup 2
1 lb Cooked corned beef
-brisket, trimmed 1/2 c Sauerkraut
1 Stick butter
1/2 c Flour
3 c Cream
2 c Milk
1 c Diced white onions
1 1/2 c Grated Swiss cheese
1/2 ts White pepper
3/4 ts Garlic salt
3/4 ts Onion powder
3/4 ts Celery salt
3/4 ts Lemon pepper
1/2 ts Salt
Dice or shred corned beef. Combine corned beef with sauerkraut and set aside. Melt butter in large soup pot over low heat. Add flour and heat 3-5 minutes, stirring constantly to cook flour and make a roux. Stir in cream and milk. Add onions. Increase heat to medium and continue cooking 7-10 minutes, stirring constantly, until soup thickens. Add cheese and stir to blend. Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt. Add corned beef and sauerkraut. Stir until well-combined. Makes about 2 quarts, serving 4-6 people.
How To make Reuben Soup 2's Videos
Treat yourself & grill up a Reuben Grilled Cheese on a soft split pretzel & #TasteTheKretschmarLife
This classic deli sandwich gets a whole new look, with soft pretzels taking the place of marble rye! High-quality cold cuts, like Kretschmar Corned Beef and Kretschmar Baby Swiss, are a must to make this Reuben Pretzel Grilled Cheese truly shine.
Add some ingenuity to your day #TasteTheKretschmarLife
Kretschmar Premium Meats and Cheeses are for those who appreciate the best, but are savvy enough not to have to pay for it.
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Ingredients
● 4 soft pretzels
● 1 cup Thousand Island Dressing
● 1 pound Kretschmar Baby Swiss Cheese, sliced
● 1 cup sauerkraut, drained
● 1 cup Kretschmar Corned Beef, thinly sliced
● 2 tbsp. unsalted butter, divided
Instructions
1. Place soft pretzels flat on work surface and cut in half across the width. Spread each cut side with Thousand Island dressing.
2. Layer bottoms of pretzels with Swiss cheese, sauerkraut, corned beef, and another layer of cheese. Place other halves of each pretzel on top of each sandwich.
3. Place large cast-iron skillet over medium-high heat. Once hot, add 1 tablespoon butter and swirl to melt. Place 2 sandwiches upside-down in pan, and cook 2 to 3 minutes, until cheese is starting to melt. Flip and cook additional 2 to 3 minutes, until cheese is melted. Remove from skillet and repeat with remaining butter and sandwiches.
Reuben Sandwiches (Leftover Corned Beef)
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Corned Beef Reuben Sandwich Two Ways
If you have corned beef at your restaurant, but you're not serving Reuben sandwiches, I highly recommend you try them on your menu. Today, I'm going to show you two different ways to make a Reuben sandwich using corned beef. First, I'll make the classic version with sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread. Then, I'll make my personal favorite - a twist on the classic Reuben sandwich that substitutes pickled beet relish for sauerkraut. The sweetness of the beets pairs perfectly with the saltiness of the corned beef, and I just love beets!
See more at dennisfoodservice.com/chef
Reuben Soup
Reuben Soup is a liquid version of everyone’s favorite deli sandwich. It’s thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese.
PRINTABLE RECIPE:
KETO Low Carb Creamy Corned Beef Reuben Soup Recipe for Crockpot | EASY & DELICIOUS!
SUPER DELICIOUS, LOW CARB & KETO friendly, & SUPER EASY to make! I needed to try out a LOW CARB KETO CREAMY Corned Beef Reuben Soup recipe to take to our soup suppers during Lent. I figure if it turned out well, I would make it again to take. If you are reading and watching this video, it turned out fantastic! That said, not only is it delicious, but I know I can eat it on the Keto diet lifestyle and so can you! Everyone from low carbers & people following Keto or Paleo will enjoy this soup, so will everyone else ~ it is that good! It is relatively simple to make and tastes great just the way I made it. Please see the recipe site link below:
Recipe:
email: ladylibertystacker@gmail.com
00:17 Intro
00:41 WAPAK Z No 8 pan used to make this recipe
01:19 Info on actual recipe
02:21 Ingredients and information
05:28 Begin cooking
11:36 Loading ingredients into the crockpot slow cooker
13:40 Adding shredded Swiss cheese & heavy cream
15:30 Final Result
16:06 Spooning out soup bowls for dinner & taste test
The best news is that it is only 3.9/4.0 Net carbs per bowl. It was so good we had two each with NO GUILT! ????
Making REUBEN SOUP from Home Canned Corned Beef | Pantry Meal Recipe
I made Reuben Soup using my home canned corned beef. DELICIOUS! If you pressure can your meat to make shelf stable, this is a great recipe for the corned beef. Full recipe below.
Enjoy.
#cooking #reuben #soup #souprecipe #tesscooks4u #food #canning #pressurecanning #pantrymeal #dinnerideas #recipes #recipevideo #cookingvideo #homesteading #prepping #stpatricksday
Making REUBEN SOUP from Home Canned Corned Beef
INGREDIENTS:
1 pd. or 1 pint of canned corned beef
5 cups chicken broth
1 - 16oz can of sauerkraut
1 diced medium onion
2 stalks diced celery
1 small diced carrot
4+ oz. grated Swiss cheese
4+ oz. grated Gouda cheese
1/4 cup sour cream
2 Tbsp. butter
2 Tbsp. flour
1-2 cloves minced garlic
salt and black pepper
Croutons:
4 slices of Rye or Pumpernickel bread - cubed
2 Tbsp. olive oil
pinch salt and black pepper
*Mix well. Spread out on parchment lined pan. Bake at 350 degrees for 20-30 minutes.
Turn/stir a couple times during baking.
In a soup pot on medium heat add butter, onions, celery and carrots.
Cook and stir for 2-3 minutes.
Add salt, black pepper and minced garlic.
Cook and stir for 1 minute.
Add flour and stir to incorporate.
Add chicken broth. Turn heat up to bring to simmer and cook 5 minutes.
Add sauerkraut and corned beef with broth. Stir and bring back to simmer
and cook for 2-3 minutes.
Turn heat off. Stir in sour cream.
Gradually add and stir in cheese until melted.
Serve with cheese and croutons on top.
Enjoy.
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