Description
A comforting and flavorful soup that captures the essence of a classic Reuben sandwich in a creamy, satisfying bowl.
Ingredients
- 1 pound corned beef, cooked and chopped
- 1 cup sauerkraut, drained and chopped
- 1 cup Thousand Island dressing
- 4 cups beef broth
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 2 cups rye bread, cubed
- 1 1/2 cups shredded Swiss cheese
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth and Thousand Island dressing until smooth.
- Add chopped corned beef and sauerkraut. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in rye bread cubes and Swiss cheese. Cook until cheese is melted and soup is heated through, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, increase the amount of flour.
- You can substitute corned beef with pastrami for a different flavor profile.
- Garnish with extra Swiss cheese or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American