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 butter in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook briefly until fragrant.
- Sprinkle in the flour to form a roux and stir for 2 minutes.
- Gradually whisk in chicken broth to the roux and bring to a gentle simmer.
- Reduce heat to low and stir in the heavy cream.
- Add chopped corned beef and drained sauerkraut, mixing well.
- Incorporate the shredded Swiss cheese and Russian dressing until cheese is melted.
- Taste and season with salt and pepper.
- Let the soup simmer for another 10 minutes.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
For a vegetarian version, replace corned beef with cabbage or mushrooms. Adjust creaminess by using less cream or substituting with whole milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Reuben soup, creamy soup, comfort food