Reuben Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 ribs celery, chopped (¼-inch pieces)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half (or milk + cream)
- 2 cups cooked corned beef, chopped
- 1 ½ cups sauerkraut, drained and chopped
- 2 cups shredded Swiss cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon caraway seeds (optional, but classic flavor)
- Salt and black pepper, to taste
Instructions
1. Cook the Vegetables
- In a large pot, melt the butter over medium heat
- Add onion and celery, cook for 5–6 minutes until softened
- Add garlic and cook for 1 minute
2. Make the Base
- Stir in the flour and cook for 1–2 minutes (to remove raw taste)
- Slowly whisk in the chicken broth
- Add the half-and-half and stir until smooth
3. Add Main Ingredients
- Add corned beef and sauerkraut
- Stir in Dijon mustard and caraway seeds
4. Simmer
- Let the soup simmer for 15–20 minutes, stirring occasionally
5. Add Cheese
- Lower the heat
- Gradually stir in Swiss cheese until melted and creamy
6. Season & Serve
- Add salt and pepper to taste
- Serve hot
Serving Ideas
- Top with croutons or toasted rye bread
- Extra Swiss cheese on top
- Serve with pickles for a true Reuben flavor
Tips
- Don’t boil after adding cheese → it may separate
- Drain sauerkraut well to avoid too much sourness
- For richer flavor, use beef broth instead of chicken broth