Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups shredded cooked corned beef
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare all ingredients: dice onion, mince garlic, and set aside.
- Heat olive oil in a pot and sauté onion until translucent, then add garlic.
- Add beef broth and bring to a simmer for about 5 minutes.
- Incorporate corned beef and sauerkraut, simmer for 10 minutes.
- Reduce heat, stir in heavy cream and Dijon mustard, heat for another 5 minutes.
- Add seasoning and cheese, stir until melted.
- Serve hot, garnished with parsley if desired.
Notes
- Serve with crusty bread for a complete meal.
- Feel free to adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Reuben soup, creamy soup, corned beef, Swiss cheese, comfort food