Creamy Reuben Soup
I first tasted this Reuben chowder soup at a Dutch mom-and-pop joint called Russ. It was love at first spoonful. Compelled to make this soup, I dissected each bite, searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.
onion, chopped
1
large
celery, chopped
4
stalks
red bell pepper, chopped
1
butter
1
cup
garlic, minced
2
cloves
dried tarragon
½
teaspoon
caraway seeds
½
teaspoon
all-purpose flour
½
cup
beef stock
4
cups
half-and-half
1
quart
cooked corned beef, chopped
1
pound
sauerkraut
1
cup
seasoned salt (such as Spice Islands Beau Monde Seasoning)
1
teaspoon
freshly ground black pepper to taste
shredded Swiss cheese, divided
2 ½
cups
rye croutons
1
(6 ounce) package
 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
  Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
  Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
  Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.
