Ingredients
-
2 tablespoons unsalted butter
-
1 medium onion, chopped
-
2 cloves garlic, minced
-
¼ cup all-purpose flour
-
4 cups chicken broth
-
1 cup heavy cream
-
½ pound corned beef, chopped
-
1 cup sauerkraut, drained
-
1 cup shredded Swiss cheese
-
¼ cup Russian or Thousand Island dressing
-
Salt and pepper, to taste
-
Rye bread croutons, for garnish
-
Chopped parsley, for garnish
Instructions
-
Melt butter: In a large pot, melt butter over medium heat.
-
Sauté aromatics: Add chopped onion and minced garlic. Cook until the onion becomes soft and translucent, about 5 minutes.
-
Make roux: Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
-
Add broth: Gradually whisk in chicken broth, ensuring no lumps form. Bring to a gentle simmer.
-
Add cream: Lower the heat and stir in heavy cream until the mixture is smooth and blended.
-
Add main ingredients: Mix in chopped corned beef and drained sauerkraut. Stir well to combine.
-
Add flavor & cheese: Stir in shredded Swiss cheese and Russian dressing. Mix until the cheese melts and the soup becomes thick and creamy.
-
Season: Taste and season with salt and pepper as desired.
-
Simmer: Let the soup simmer gently for about 10 minutes to allow flavors to blend.
-
Serve: Ladle into bowls, top with rye croutons, and sprinkle with fresh parsley.
Notes
-
Substitute chicken broth with beef broth for a richer, deeper flavor.
-
For a lighter version, use half-and-half instead of heavy cream.
-
Add a pinch of caraway seeds to enhance the classic Reuben flavor.
-
Store leftovers in an airtight container for up to 3 days; reheat gently on the stove.
-
Serve with extra rye bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Dinner
- Method: Roux + Simmering
- Cuisine: American / Deli-Inspired
- Diet: Gluten Free