Reuben Soup

By á-41473

Ingredients

• 3 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes, or to taste
• 1/4 cup flour
• 4 cups chicken broth or chicken stock
• 1 cup cooked corned beef, shredded or cut into bite sized pieces
• 1 cup sauerkraut, drained
• 2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces
• 1 tablespoon Worcestershire sauce
• 1 teaspoon pickling spices
• 1/4 teaspoon caraway seeds
• 2 bay leaves
• 1/2 cup heavy cream
• 4 slices dark rye, lightly toasted
• 2 cups swiss cheese, shredded

Details

Adapted from freerecipenetwork.com

Preparation

Step 1

Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.

Mix in the flour and cook for 2-3 minutes.

Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

Add the cream, season with salt and pepper and remove the bay leaves.

Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1-3 minutes.