Description
Indulge in the rich and comforting flavors of a classic Reuben sandwich with this Creamy Reuben Soup recipe. This hearty soup combines tender corned beef, tangy sauerkraut, and melty Swiss cheese in a creamy base, perfect for a cozy meal.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- 2 cups chopped corned beef
- 1 cup sauerkraut, drained and chopped
- 1 1/2 cups shredded Swiss cheese
- Salt and pepper to taste
For Serving:
- Rye croutons or rye bread
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Sauté the onion until softened, then add garlic and cook briefly.
- Create Roux: Sprinkle in flour and whisk to form a roux. Cook for a couple of minutes.
- Add Liquids: Gradually whisk in beef broth, milk, and cream. Simmer until thickened.
- Flavor and Simmer: Stir in mustard, caraway seeds, corned beef, and sauerkraut. Simmer to heat through.
- Melt Cheese: Reduce heat, add Swiss cheese, and stir until melted and smooth.
- Season and Serve: Season with salt and pepper. Serve hot with rye croutons or bread.
Notes
- For a lighter version, use half-and-half instead of cream.
- Leftover corned beef from St. Patrick’s Day is perfect for this recipe.
- For a smoother texture, blend the soup before adding corned beef and sauerkraut.
