Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup sauerkraut, drained and chopped
- 2 cups cooked corned beef, diced
- 1 1/2 cups Swiss cheese, shredded
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- Rye croutons for serving (optional)
If you’re missing an ingredient, don’t worry! You can substitute the corned beef with cooked turkey or ham for a different twist. And if Swiss cheese isn’t your favorite, try using Gruyère or a mild cheddar for a different flavor profile.
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion mixture and stir continuously for about 2 minutes. This step is crucial as it ensures the soup will thicken nicely without a raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the half-and-half, sauerkraut, corned beef, and caraway seeds. Simmer for another 15 minutes, stirring occasionally.
- Add the shredded Swiss cheese to the pot, stirring until completely melted and smooth. Season with salt and pepper to taste.
- Serve hot, topped with rye croutons if desired. Enjoy the soup with those you love, just like my family meals growing up!
This step-by-step process is all about building flavor, much like the way my abuela taught me to cook—patiently and with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International