Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup sauerkraut, drained and lightly rinsed
• ½ lb corned beef, diced or shredded
• 1½ cups shredded Swiss cheese
• 1 tsp caraway seeds (optional)
• Salt and black pepper to taste
• Rye bread croutons or toasted rye slices (for garnish)
• Fresh parsley, chopped (optional)

Instructions

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Add the garlic and sauté for 1 minute.
2. Make the Roux: Sprinkle flour over the onion mixture and stir well. Cook for 1–2 minutes, stirring constantly.
3. Add the Broth: Gradually whisk in chicken broth. Simmer for about 5 minutes until slightly thickened.
4. Add Cream and Sauerkraut: Lower the heat and stir in heavy cream, sauerkraut, and caraway seeds (if using). Simmer gently for 10 minutes.
5. Add Corned Beef and Cheese: Stir in the corned beef and gradually add Swiss cheese, stirring until fully melted and the soup is creamy.
6. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with rye croutons and fresh parsley if desired.

Serving Suggestion

Pair this comforting soup with a light salad or enjoy it as a hearty standalone meal. It’s ideal for chilly days, family dinners, or when you want to reinvent the classic Reuben in a cozy new way.