Creamy Reuben Soup

Transform the classic Reuben sandwich into a comforting bowl of soup! This creamy Reuben soup is rich, tangy, and indulgently creamy, perfect for chilly days or a creative twist on a traditional favorite.

Ingredients:
2 tbsp unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
¼ cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 cup sauerkraut, drained and lightly rinsed
½ lb corned beef, diced or shredded
1½ cups shredded Swiss cheese
1 tsp caraway seeds (optional)
Salt and pepper to taste
Rye bread croutons or toasted rye bread slices (for garnish)
Fresh parsley, chopped (optional)

Instructions:

1. Sauté Aromatics: Melt butter in a pot over medium heat. Add onion and sauté for 5 minutes. Stir in garlic and cook for another minute.
2. Create Roux: Sprinkle flour over onions and stir. Cook for 1-2 minutes.
3. Add Liquid: Gradually whisk in chicken broth. Simmer until slightly thickened, about 5 minutes.
4. Incorporate Cream and Sauerkraut: Reduce heat to low, stir in heavy cream, sauerkraut, and caraway seeds. Simmer for 10 minutes.
5. Add Corned Beef and Cheese: Stir in corned beef and gradually add Swiss cheese, stirring until melted and creamy.
6. Season and Serve: Adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with rye croutons and parsley. Serve warm.

Enjoy this creamy and comforting Reuben soup!