Description
A comforting Reuben Soup that blends savory corned beef, tart sauerkraut, and rich Swiss cheese in a silky broth.
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
For a twist, consider adding fresh herbs like dill or thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg