Creamy Reuben Soup
A rich and comforting soup that combines the flavors of a classic Reuben sandwich with a creamy base, perfect for cozy evenings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Can be substituted with butter for a richer flavor.
- 1 medium onion, chopped Use green onions for a milder flavor.
- 2 cloves garlic, minced Enhances the flavor of the soup.
Main Ingredients
- 2-3 cups chopped corned beef Substitute with pastrami for a different twist.
- 4 cups beef broth Homemade is preferable, but store-bought works too.
- 1 cup sauerkraut Rinse for milder flavor.
- 1 cup heavy cream Can be substituted with half-and-half or Greek yogurt.
- 1 tablespoon Dijon mustard Brown mustard can be a substitute.
- 1 cup shredded Swiss cheese Cheddar or a vegan option can be used.
- to taste salt and pepper Essential for rounding out the flavors.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add minced garlic and cook for an additional minute until golden and fragrant.
Cooking
- Stir in the chopped corned beef, allowing it to crisp slightly as you mix it in.
- Pour in the beef broth and bring to a gentle simmer, then add the sauerkraut and mix well.
- Reduce the heat and add the cream, mixing until blended.
- Sprinkle in the Dijon mustard and Swiss cheese, stirring until the cheese melts and thickens the soup.
- Season with salt and pepper, and let it simmer gently for another 10-15 minutes to deepen the flavors.
- Serve warm, garnished with extra cheese or parsley if desired.
Notes
For added flavor, consider smoked paprika or caraway seeds. Use gluten-free bread crumbs for a gluten-free option.