Description
A comforting and hearty soup version of the classic Reuben sandwich, perfect for chilly evenings.
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
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to create a roux, cooking for an additional 2 minutes until golden.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well until creamy.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is thick and creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together beautifully.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
Use fresh ingredients for the best flavor. For variations, consider plant-based substitutes for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American