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A Comforting Bowl of Creamy Reuben Soup

Creamy Reuben Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups chicken broth
  • 1 cup sauerkraut drained and rinsed
  • 1 cup cooked corned beef chopped
  • 1 cup heavy cream
  • 1 cup Swiss cheese grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Method
 

  1. In a large pot, heat chicken broth over medium heat.
  2. Add the sauerkraut and chopped corned beef to the pot.
  3. Stir in the Dijon mustard and Worcestershire sauce, mixing well.
  4. Lower the heat and mix in the heavy cream, stirring continuously.
  5. Incorporate the grated Swiss cheese, allowing it to melt into the soup.
  6. Season with salt and pepper to taste, and let simmer for about 5-10 minutes.
  7. Ladle the soup into bowls and garnish with chopped parsley before serving.

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