🧀 Creamy Reuben Soup Recipe
🛒 Ingredients:
2 tbsp butter
1 small onion (finely chopped)
2 cloves garlic (minced)
3 tbsp all-purpose flour
3 cups chicken broth
2 cups milk (or half-and-half for extra creaminess)
2 cups cooked corned beef (chopped)
1 ½ cups sauerkraut (drained, lightly rinsed)
1 ½ cups Swiss cheese (shredded)
1 tsp Dijon mustard
1 tsp caraway seeds (optional, for that classic rye flavor)
Salt & black pepper (to taste)
🥣 Optional Toppings:
Rye bread croutons
Extra Swiss cheese
Fresh parsley
👩🍳 Instructions:
Sauté base
In a large pot, melt butter over medium heat. Add onion and cook until soft (about 4–5 minutes). Stir in garlic and cook 1 minute more.
Make it creamy
Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
Add liquids
Slowly whisk in chicken broth, then milk. Stir until smooth and slightly thickened.
Add fillings
Stir in corned beef, sauerkraut, Dijon mustard, and caraway seeds.
Simmer
Let it simmer gently for 10–15 minutes, stirring occasionally.
Add cheese
Lower heat and stir in Swiss cheese until melted and creamy.
Season & serve
Taste and add salt and pepper as needed.
🍽️ Serving Tip:
Serve hot with crunchy rye croutons on top—it really gives that authentic Reuben sandwich flavor!
