Ingredients
Scale
- 2 tablespoons (28g) unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup (30g) all-purpose flour
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 pound (227g) corned beef, chopped
- 1 cup (240ml) sauerkraut, drained
- 1 cup (100g) shredded Swiss cheese
- 1/4 cup (60ml) Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes until lightly golden.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring to a simmer.
- Reduce the heat to low and stir in the heavy cream.
- Add the chopped corned beef and drained sauerkraut, mixing until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until melted and creamy.
- Season with salt and pepper to taste.
- Simmer for another 10 minutes to meld the flavors.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
This soup can be made ahead and freezes well. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore