Here is my brother's recipe, I ended up making this Saturday down at my Mom's, turned out to be a big hit. The Rye Croutons were the perfect topping. Mom made some excellent soda bread which we ate warm out of the oven and slathered in butter.
I added a Guinness or two along side and truly felt the luck of the Irish running through my veins! Reuben Soup
Green or Red Bell Pepper
1 medium carrot
2 stalks celery
1 stick butter
½ cup flour
2 cans chicken stock (or more)
1 can sauerkraut chopped (save juice)
½ lb corned beef cubed (or more)
2 cups grated Swiss cheese
Lightly sauté peppers, onions, carrots, celery.
Add chicken stock , caraway seed, thyme, S&P and juice from can of sauerkraut. Bring to boil.
Add corned beef and chopped sauerkraut. Heat thouroghly.
Make a roux from butter and flour. Add to soup and cook 10 minutes more.
Add cream and simmer on low for a while, do not over-heat ! (140-155)
Add swiss cheese and incorporate into soup.
Serve and top with rye croutons.