Description
A comforting twist on the classic Reuben sandwich, this creamy Reuben soup combines hearty flavors with a rich, velvety texture, perfect for chilly days.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups chopped corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and garlic, cooking until the onion becomes translucent (about 5 minutes).
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, bringing the mixture to a simmer while ensuring no lumps form.
- Reduce heat to low and incorporate the heavy cream, mixing until well blended.
- Add the chopped corned beef and drained sauerkraut, stirring to combine.
- Mix in the shredded Swiss cheese and dressing, continuing to stir until melted and mixed throughout.
- Allow to simmer for 10 minutes to let the flavors meld.
Notes
For extra flavor, consider adding a dash of hot sauce or mustard. Serve with rye bread croutons and chopped parsley for garnish.
