[Recipe] Reuben Soup

[kurukami]

This morning I woke up with a tenacious headache, and with the weather outside grey and gloomy I decided to crack open my old soups cookbook (Maryana Vollstedt's Big Book of Soups & Stews) and find something tasty I hadn't made before. In the end, I settled on

Comments

[starcat_jewel]

Okay, it's how-to-tweak-this-for-picky-me time again. :-)

If I were making this, it would come out like a pastrami version of French onion soup, because I don't like corned beef or rye bread or sauerkraut. So... eliminate the sauerkraut, use your pastrami substitution, use toasted white bread or Melba toast, and melt the cheese in a whole slice over the top of the bowl rather than shredding it. If I thought it really needed something leafy to make up the volume, I'd use a cup of shredded bok choy, or just double the amount of onion.

[kurukami]

That, I get. I remember back when I used to go to a particular deli regularly and order reubens, I'd always ask them to go light on the sauerkraut. That said, the combination of draining and rinsing and then simmering in the beef broth actually worked out pretty well.

*looks thoughtful* Bok choy, hmmm? Maybe I'll try that next time I make it. (My only reservation being that I don't use bok choy all that often, so it would probably go to waste, and I've got this whole jar of sauerkraut that I use for occasional recipes and which otherwise preserves quite nicely. *grin*)