Reuben Soup transforms the classic deli sandwich into a creamy, savory bowl filled with corned beef, sauerkraut, Swiss cheese, and rye croutons.
Ingredients
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups beef broth
2 cups whole milk
2 cups cooked corned beef, finely chopped
1 1/2 cups sauerkraut, drained and chopped
1 teaspoon Dijon mustard
1/4 teaspoon caraway seeds
2 cups shredded Swiss cheese
Salt to taste
Black pepper to taste
2 cups rye bread, cubed
Instructions
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Melt butter in a large pot over medium heat. Add diced onion and cook until soft and translucent.
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Stir in minced garlic and cook for 1 minute.
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Sprinkle flour over the onion mixture and stir constantly for 2 to 3 minutes to form a roux.
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Gradually whisk in beef broth until smooth, then add milk and bring to a gentle simmer.
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Add chopped corned beef, sauerkraut, Dijon mustard, and caraway seeds. Simmer for 10 to 15 minutes.
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Reduce heat to low and stir in shredded Swiss cheese a handful at a time until fully melted.
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Season with salt and black pepper to taste.
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Toast rye bread cubes in a skillet with a small amount of butter until golden and crisp.
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Serve soup hot, topped with rye croutons.
Find it online: https://bitetrovu.com/reuben-soup-5-ultimate-comfort-flavors/