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A Comforting Bowl of Creamy Reuben Soup

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

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

Instructions

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