Description
A delicious twist on the classic Reuben sandwich, this creamy soup combines corned beef, Swiss cheese, and tangy sauerkraut in a comforting broth.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until translucent, about 5 minutes.
- Stir in the flour and cook for about 2 minutes.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Bring the mixture to a simmer, then reduce heat to low.
- Add the heavy cream and stir to combine.
- Incorporate the chopped corned beef and drained sauerkraut.
- Add the shredded Swiss cheese and Russian dressing, stirring until the cheese melts.
- Season with salt and pepper to taste.
- Let the soup simmer for an additional 10 minutes before serving.
- Garnish with rye bread croutons and chopped parsley before serving hot.
Notes
For a richer flavor, consider using homemade chicken broth and adjust the sauerkraut amount to your taste.
