Reuben Soup (Print Version)
# Ingredients:
01 -
1 cup chopped yellow onion.
02 -
1 cup peeled and chopped carrots.
03 -
2 tablespoons unsalted butter.
04 -
1 tablespoon minced fresh garlic.
05 -
1/4 cup all-purpose flour.
06 -
4 1/2 cups chicken broth.
07 -
1 pound chopped deli corned beef.
08 -
1 (14.5 ounce) can sauerkraut, drained.
09 -
1/2 teaspoon caraway seeds.
10 -
1/2 cup Thousand Island dressing.
11 -
1 large bay leaf.
12 -
1 cup heavy cream.
13 -
1 cup shredded Swiss cheese.
# Instructions:
01 -
Melt 2 tablespoons butter in a 6-quart Dutch oven or soup pot over medium-high heat.
02 -
Add 1 cup chopped onions and 1 cup chopped carrots; cook for about 5 minutes, stirring often.
03 -
Add 1 tablespoon minced garlic and sauté for an additional 30 seconds.
04 -
Gradually mix in 1/4 cup flour, stirring constantly to avoid lumps.
05 -
Pour in 4 1/2 cups chicken broth, followed by 1 pound chopped corned beef, 1 can drained sauerkraut, 1/2 teaspoon caraway seeds, 1/2 cup Thousand Island dressing, and 1 large bay leaf. Mix thoroughly.
06 -
Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for 20-25 minutes until the carrots are tender.
07 -
Off the heat, stir in 1 cup heavy cream and discard the bay leaf.
08 -
Serve the soup topped with 1 cup shredded Swiss cheese.
# Notes:
01 -
This soup is a delicious twist on the classic Reuben sandwich.
02 -
You can substitute turkey for corned beef for a lighter version.
03 -
For a thicker soup, you can add more flour or reduce the amount of broth.