Reuben Soup

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 3 cups chicken broth

• 1 1/2 cups half-and-half (or whole milk)

• 1 1/2 cups cooked corned beef, chopped

• 1 cup sauerkraut

• 1/2 teaspoon caraway seeds

• 1/2 cup shredded Swiss cheese

• 1/4 cup Thousand Island dressing

• Salt and pepper, to taste

Rye Croutons

• Rye bread, cubed

• Olive oil

Instructions

1. Melt the butter in a large pot over medium heat.

2. Add the chopped onion and cook until soft and translucent.

3. Stir in the garlic and cook briefly, just until fragrant.

4. Sprinkle in the flour and stir continuously to form a smooth roux.

5. Slowly whisk in the chicken broth, making sure the mixture stays lump-free.

6. Bring to a gentle boil, then lower the heat and simmer for about 10 minutes, until slightly thickened.

7. Stir in the half-and-half (or milk) until the soup becomes creamy.

8. Add the corned beef, sauerkraut, caraway seeds, Swiss cheese, and Thousand Island dressing.

9. Season with salt and pepper to taste.

10. Simmer gently until everything is heated through and the cheese has fully melted.

Rye Croutons

1. Toss the rye bread cubes with a drizzle of olive oil.

2. Bake until golden brown and crisp.

To Serve

Ladle the soup into bowls and top with crunchy rye croutons.

Enjoy a cozy bowl of hearty, classic Reuben flavor!