Here’s a comforting recipe for Creamy Reuben Soup, inspired by the classic Reuben sandwich:
Ingredients (Serves 4–6)
- 8 oz (≈225 g) corned beef, chopped
- 1 cup sauerkraut, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Optional garnish: shredded Swiss cheese, chopped fresh parsley, or rye croutons
Instructions
- Cook the Aromatics:
- In a large pot, melt butter over medium heat.
- Add onions and cook until soft, about 3–4 minutes.
- Add garlic and sauté 30 seconds more.
- Make the Roux:
- Sprinkle flour over the onions and garlic.
- Stir continuously for 1–2 minutes to cook the flour.
- Add Broth and Cream:
- Slowly whisk in beef broth until smooth.
- Stir in heavy cream.
- Add Corned Beef & Sauerkraut:
- Mix in chopped corned beef, sauerkraut, Dijon mustard, and Worcestershire sauce.
- Simmer for 10–15 minutes on low, stirring occasionally.
- Season & Serve:
- Taste and adjust with salt and pepper.
- Serve hot, garnished with shredded Swiss cheese, parsley, or rye croutons.
💡 Tips
- For extra flavor, sauté the corned beef with onions before adding to the soup.
- You can use jarred or fresh sauerkraut, just drain excess liquid to avoid a watery soup.
- Serve with rye bread for the full Reuben experience.
If you want, I can also give a crock pot version of Creamy Reuben Soup, which lets it simmer all day and develop a richer flavor with minimal effort.
Do you want that version?
