Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
🧄 Ingredients:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups beef broth (or low-sodium beef stock)
2 cups chopped cooked corned beef (about 1/2 lb)
1 ½ cups sauerkraut, drained and roughly chopped
1 cup half-and-half (or heavy cream for a richer version)
1 ½ cups shredded Swiss cheese
1 teaspoon Dijon mustard
½ teaspoon caraway seeds (optional, for that rye bread flavor)
Salt and black pepper to taste
Rye bread croutons or slices, for garnish
Fresh parsley for garnish (optional)
👨🍳 Instructions:
- Sauté the aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. - Make the roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1–2 minutes to cook out the raw flour taste. - Add broth and simmer:
Gradually whisk in the beef broth. Bring to a simmer and cook for about 5 minutes until slightly thickened. - Add the main ingredients:
Stir in the chopped corned beef, sauerkraut, caraway seeds (if using), and Dijon mustard. Let simmer for 10 minutes, stirring occasionally. - Creamy and cheesy finish:
Reduce heat to low. Stir in the half-and-half and shredded Swiss cheese. Stir gently until the cheese melts and the soup is creamy. Do not boil. - Season to taste:
Add salt and black pepper to taste. Heat through until everything is hot and smooth. - Serve and garnish:
Serve hot, garnished with rye bread croutons or toasted rye slices and a sprinkle of parsley if desired.
📌 Tips:
For a thicker soup, add more cheese or blend part of the soup before adding the meat.
You can substitute pastrami for corned beef for a different flavor profile.
To make it gluten-free, use cornstarch instead of flour and skip the croutons or use GF bread.