Reuben Soup has all the flavors of the classic Reuben sandwich, in soup form!
Ingredients :
¼ cup unsalted butter
1 small sweet onion chopped
2 ribs celery sliced
½ teaspoon caraway seeds optional
3 cups chopped green cabbage cut ½-inch
3 tablespoons all-purpose flour
3 ½ cups reduced sodium chicken broth
1 cup heavy whipping cream
2 teaspoon dry mustard powder
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon dried dill
¼ teaspoon black pepper
6 ounces corned beef * about 1 ½ cups diced
1 cup sauerkraut squeezed dry and chopped
1 cup shredded swiss cheese 4 oz
chopped fresh parsley for garnish
chopped dill pickles for garnish
Directions :
In a large pot or dutch oven, melt the butter over medium heat.
Add the onion, celery, and caraway seeds and cook until slightly softened, about 4 minutes.
Stir in the cabbage and turn the heat up to medium-high. Cook for 5 minutes or until softened. Add the flour and cook for 1 minute more.
Add broth, cream, dry mustard, salt, garlic powder, dill weed, and black pepper. Bring to a boil, reduce heat, cover, and simmer 10-12 minutes or until the cabbage is tender.
Stir in the corned beef and sauerkraut. Cook 2 minutes more to heat through.
Remove from the heat and stir in the Swiss cheese.
