Description
A delicious twist on the classic Reuben sandwich, this creamy soup combines savory flavors and a comforting texture, perfect for chilly days.
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
- Melt the unsalted butter in a large pot over medium heat.
- Add the chopped onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.
- Stir in the flour to create a roux, cooking for 2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, eliminating lumps, and bring to a simmer.
- Reduce heat to low and stir in the heavy cream until well mixed.
- Add the chopped corned beef and drained sauerkraut, stirring to combine.
- Fold in the shredded Swiss cheese and Russian or Thousand Island dressing until melted and creamy.
- Season with salt and pepper, letting the soup simmer for an additional 10 minutes.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
Make it vegetarian by substituting corned beef with mushrooms or jackfruit. Adjust flour for desired thickness. Can be frozen, but cream and cheese texture may change upon thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg