Creamy Reuben Soup

Creamy Reuben Soup

Ingredients

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 cup heavy cream
• 2 cups cooked corned beef, chopped
• 1 1/2 cups sauerkraut, drained and chopped
• 1 cup shredded Swiss cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds (optional)
• Salt and black pepper to taste
• Rye bread, for serving

 Instructions

1. In a large pot, melt butter over medium heat.
2. Add the chopped onion and cook for about 4–5 minutes until soft.
3. Stir in the garlic and cook for 1 minute.
4. Add the flour and stir continuously for 1–2 minutes to make a roux.
5. Slowly whisk in the beef broth until smooth.
6. Pour in the heavy cream and bring to a gentle simmer.
7. Add the corned beef and sauerkraut, then stir well.
8. Mix in the Dijon mustard and caraway seeds.
9. Let the soup simmer for 10–15 minutes.
10. Reduce heat and stir in the Swiss cheese until melted.
11. Season with salt and pepper to taste.

 Serving

Serve hot with toasted rye bread on the side or as croutons on top.

 Tips

• Add a little sauerkraut juice for extra tangy flavor
• For a thicker soup, let it simmer longer
• You can use pastrami instead of corned beef if preferred