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Creamy Reuben Soup
January 10, 2015

I thought this was a good, solid, 4-star recipe. Maybe it would have been a 5-star for me if I'd used the full 1-cup of butter, but since I'm always trying to cut bad fats (and salt), I just couldn't make myself use that much butter! As it stands, I used just enough butter to sautee the vegetables (approx. 3 Tbsp.). I also did not use the seasoned salt as I didn't have any, but I rarely use salt so I don't think I missed it. I had leftovers the day after, and added additional sauerkraut, which I thought provided a nice flavor boost. I think additional caraway seeds will help, and I'll try that with my next bowl. I agree with the other reviewers who recommend making your own croutons if you can't find them in the store. They definitely add to the texture, if not the flavor, of this soup. Thanks Shannon for submitting the recipe. I don't know where Russ' Restaurant is, but I definitely want to try this soup there. :-)

  1. 28 Ratings

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