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 and cook until the onion is translucent, about 5 minutes.
- Stir in the flour and cook for an additional 2 minutes, stirring regularly.
- Gradually whisk in the chicken broth and bring to a simmer.
- Reduce heat to low and stir in the heavy cream until well combined.
- Add the chopped corned beef and sauerkraut, stirring well.
- Mix in the Swiss cheese and dressing until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste and let simmer for an additional 10 minutes.
- Serve hot, garnished with rye bread croutons and parsley.
Notes
Use high-quality ingredients for the best flavor. Adjust the thickness of the soup by varying the amount of flour used in the roux.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Reuben soup, creamy soup, comfort food, easy recipe