Description
A comforting and creamy soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese.
Ingredients
Scale
- 1 lb corned beef, diced
- 1 can sauerkraut, drained
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup Swiss cheese, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Rye bread cubes (for garnish)
Instructions
- Sauté the onion and garlic until softened.
- Add the corned beef and cook until browned.
- Stir in the sauerkraut, beef broth, Dijon mustard, and Worcestershire sauce.
- Bring to a simmer and cook for 20 minutes.
- Lower the heat and stir in the heavy cream and Swiss cheese until melted.
- Season with salt and pepper.
- Serve hot, garnished with rye bread cubes.
Notes
Adjust seasoning to taste and use quality ingredients for a richer flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg