Creamy Reuben Soup

Transform the classic Reuben sandwich into a comforting bowl of soup! This creamy Reuben soup is rich, tangy, and indulgently creamy, perfect for chilly days or a creative twist on a traditional favorite.Ingredients:2 tbsp unsalted butter1 medium onion, finely chopped2 garlic cloves, minced¼ cup all-purpose flour4 cups chicken broth1 cup heavy cream1 cup sauerkraut, drained and lightly rinsed½ lb corned beef, diced or shredded1½ cups shredded Swiss cheese1 tsp caraway seeds (optional)Salt and pepper to tasteRye bread croutons or toasted rye bread slices (for garnish)Fresh parsley, chopped (optional)Instructions:Sauté Aromatics: Melt butter in a pot over medium heat. Add onion and sauté for 5 minutes. Stir in garlic and cook for another minute.Create Roux: Sprinkle flour over onions and stir. Cook for 1-2 minutes.Add Liquid: Gradually whisk in chicken broth. Simmer until slightly thickened, about 5 minutes.Incorporate Cream and Sauerkraut: Reduce heat to low, stir in heavy cream, sauerkraut, and caraway seeds. Simmer for 10 minutes.Add Corned Beef and Cheese: Stir in corned beef and gradually add Swiss cheese, stirring until melted and creamy.Season and Serve: Adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with rye croutons and parsley. Serve warm.Enjoy this creamy and comforting Reuben soup! 🥣😊