About this recipe: This is a soup based on the classic Reuben sandwich. Salt beef brisket is simmered with sauerkraut in a creamy, Gruyere soup base and then topped with rye bread croutons. Enjoy as a hearty meal during the cold winter months.
This soup has outstanding flavor! However, I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk, a half cup of 1% and a half cup of half-and-half cream. I also cut down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again. - 24 Mar 2001 (Review from Allrecipes US | Canada)
I was looking for a soup for St. Pat's Day, something different. I found this and thought I would try it. I made it for my co-workers, threw it together the night before and took it to the office in the slow cooker for lunch. As soon as they tasted it they couldn't believe how good it was. Word spread fast around the office and 15 people asked me for the recipe. The ONLY thing I changed was the half & half, I used 1 small container of it and the rest was a combination of skim milk and whole milk. A couple of people thought it was a bit salty so next time I would replace the bouillon with beef broth. Otherwise this is an excellent soup worth trying. 5 + stars!!!!!!!! - 20 Mar 2005 (Review from Allrecipes US | Canada)
I made this for a potluck at church and it was all gone. I put it in a crock pot and served toasted rye bread and shredded swiss on the side. Several people asked for the recipe. All I added was a little lemon pepper which seemed to add that extra dimension of flavor. I will definitely make this again! - 23 Mar 2002 (Review from Allrecipes US | Canada)