1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 ½ cups half-and-half
1 cup sauerkraut, drained
1 ½ cups cooked corned beef, chopped
1 cup Swiss cheese, shredded
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional, for an authentic Reuben flavor)
Salt and pepper to taste
Rye bread croutons (for topping)
Fresh parsley (optional, for garnish)
Directions:
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Make the Base: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Let the soup simmer for a few minutes, letting the flavors meld together.
Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with crispy rye bread croutons for that classic Reuben touch. Garnish with fresh parsley if desired.
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