Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I’ve learned from my mom that a few well-chosen elements can turn the simplest recipe into something extraordinary.
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups chopped cooked corned beef
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
- 1 tablespoon caraway seeds (optional)
- Rye bread croutons for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the onion mixture, stirring constantly for 1-2 minutes until it turns a light golden color.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
- Add the chopped corned beef and sauerkraut to the pot. Let the soup simmer for 10 minutes to allow the flavors to meld together.
- Stir in the heavy cream and Swiss cheese, continuing to cook until the cheese has melted and the soup is creamy and smooth.
- Season with salt and pepper to taste, and if desired, add the caraway seeds for an extra depth of flavor.
- Serve hot, garnished with rye bread croutons for that extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Reuben Soup, recipe, cooking, food
