Description
A warm and rich twist on the classic Reuben sandwich, capturing all its beloved flavors in a cozy bowl of creamy soup.
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. Sauté until the onion turns translucent, around 5 minutes.
- Stir in the flour to create a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth to prevent lumps and bring the mixture to a simmer.
- Lower the heat and incorporate the heavy cream, stirring well.
- Add the chopped corned beef and drained sauerkraut, mixing until everything is well combined.
- Stir in the shredded Swiss cheese and Russian dressing until the cheese melts and the soup becomes creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Let the soup simmer for another 10 minutes to meld the flavors together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
Feel free to customize with different meats or plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
Keywords: soup, Reuben, comfort food, creamy, quick meal