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Reuben Soup
Servings
6
people
Ingredients
1
Tbsp
unsalted butter
1
whole
yellow onion
diced
2
cloves
garlic
minced
1
pound
corn beef slices
chopped
1 1/2
Tbsp
flour
5
cup
chicken broth
1
14 oz
can sauerkraut
drained well
1/4
cup
sour cream
2
Tbsp
chives
chopped
1
cup
Swiss Cheese
shredded and divided
Instructions
Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.
Add the onions, cook until soft and translucent about 5 minutes. Add in the garlic, cooking for about 1 minute or until fragrant, stirring often.
Increase heat, add the flour, stirring often for about 2 minutes to coat the onions, and cook out the flour.
Pour in the chicken broth slowly, whisking as you go to ensure no lumps form.
Stir in the corned beef and sauerkraut, bring to a boil, then reduce heat to a simmer. Cover and simmer for 15 minutes
Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.) Stir well and cook until cheese is melted.
Garnish with remaining Swiss cheese.
Serve with a rye bread.