Ingredients
Scale
Gathering the ingredients for this soup is like assembling a cast of beloved characters, each bringing their unique flair to the story.
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 1 pound corned beef, diced
- 2 cups sauerkraut, drained
- 1 1/2 cups shredded Swiss cheese
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- Rye bread croutons for serving
And if you ever find yourself short on an ingredient, don’t worry! You can substitute cooked pastrami for corned beef or swap Swiss cheese with your favorite melting cheese.
Instructions
Crafting this soup is like orchestrating a symphony where each note plays its part in creating harmony.
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Sprinkle the flour over the onion mixture, stirring constantly to form a roux. Cook for 2-3 minutes until lightly golden.
- Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a gentle simmer, allowing the soup to thicken slightly.
- Stir in the heavy cream, corned beef, sauerkraut, and caraway seeds. Let it simmer for 15-20 minutes, stirring occasionally.
- Reduce the heat to low and stir in the shredded Swiss cheese until melted and the soup is smooth. Season with salt and pepper to taste.
- Serve hot, topped with rye bread croutons for that classic Reuben crunch.
As you cook, remember to savor the process. Cooking, after all, is my way of slowing down—a tip I picked up from watching my grandmother turn simple ingredients into love on a plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International