Description
A rich and creamy soup that combines the festive flavors of a Reuben sandwich into a comforting bowl of goodness, featuring corned beef, sauerkraut, and melted Swiss cheese.
Ingredients
Scale
- 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
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced 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, ensuring there are no lumps. Bring to a gentle simmer.
- Reduce heat to low and stir in the heavy cream.
- Add the chopped corned beef and drained sauerkraut, stirring until fully combined.
- Mix in the shredded Swiss cheese and Russian dressing until the cheese is melted and creamy.
- Season with salt and pepper to taste; indulge in the taste test.
- Allow the soup to simmer for another 10 minutes.
- Serve hot, garnished with rye bread croutons and fresh parsley.
Notes
For deeper flavor, sauté onions and garlic until caramelized. Feel free to substitute corned beef with mushrooms for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 960mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg