Description
A rich and comforting soup inspired by the classic deli sandwich, featuring creamy textures and bold, savory flavors in every spoonful.
Ingredients
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Unsalted butter: 3 tablespoons
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Yellow onion, finely chopped: 1 medium (about 150 g)
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Garlic, minced: 3 cloves
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All-purpose flour: 3 tablespoons
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Beef broth: 4 cups (960 ml)
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Whole milk: 2 cups (480 ml)
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Heavy cream: 1 cup (240 ml)
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Cooked corned beef, chopped: 2 cups (300 g)
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Sauerkraut, drained and rinsed: 1 ½ cups (225 g)
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Swiss cheese, shredded: 1 ½ cups (170 g)
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Dijon mustard: 1 tablespoon
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Caraway seeds: ½ teaspoon
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Black pepper: ½ teaspoon
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Salt: to taste
Instructions
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Melt butter in a large pot over medium heat. Add onion and cook until soft.
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Stir in garlic and cook briefly. Sprinkle in flour and stir for 1 minute.
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Slowly whisk in beef broth and bring to a gentle simmer.
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Add milk and cream, stirring well. Reduce heat to low.
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Stir in corned beef, sauerkraut, mustard, caraway seeds, pepper, and salt.
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Gradually add Swiss cheese, stirring until melted and smooth.
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Simmer gently for 10 minutes, stirring occasionally.
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Serve hot and enjoy.
Notes
For best results, use freshly shredded Swiss cheese and keep the heat low once dairy is added. This soup thickens as it sits, so add a splash of milk or broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes