Reuben Sandwich in a Bowl

The Record’s “Recipe of the Week”:
Reuben Sandwich in a Bowl by Della Myers

4 slices of rye bread cut into 1/2-inch cubes
5 cups chicken stock
12 oz. corned beef brisket, cooked and chopped
8 oz. can sauerkraut, rinsed and drained
1/2 cup onion, chopped
3/4 tsp. dried thyme, crushed
1-2 cloves garlic, minced
1/2 tsp. dried tarragon, crushed
1/4 tsp. ground white pepper
1 bay leaf
1/3 cup cold water
3 T. cornstarch
2 large carrots, coarsely shredded
12 oz. processed Swiss cheese
1 cup natural Swiss cheese, shredded
1 cup half and half light cream

To make the croutons: Arrange the bread cubes on a large baking sheet. Bake at 350° for 10 minutes. Set aside to cool completely.

In a 5- or 6-quart Dutch oven, combine the stock, meat, sauerkraut, onion, thyme, garlic, tarragon, pepper, and bay leaf. Bring to a boil and reduce heat. Simmer, covered, for 30 minutes. Remove the bay leaf.

In a small bowl, stir together the cold water and cornstarch. Stir this mixture and the carrots into the soup. Cook and stir until thickened and bubbly.

Add the cheeses. Cook and stir until melted. Stir in the half and half. Heat through.

Top each serving with croutons.


Lawrence County Record

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Mt. Vernon, MO, 65712


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