A hearty and flavorful soup inspired by the classic Reuben sandwich, perfect for a cozy meal.
Chop the onion and celery into small pieces.
Uniformly chopped vegetables ensure even cooking.
Melt the butter in a soup pot over medium heat.
Use medium heat to prevent the butter from burning.
Add the chopped onion and celery to the pot and sauté until softened.
Stir frequently to avoid sticking.
Pour in the chicken broth and beef broth, stirring to combine.
Ensure the broths are well mixed for a balanced flavor.
Mix the cornstarch with water in a small bowl until smooth, then add to the pot.
Stir continuously to avoid lumps.
Bring the soup to a boil, then reduce the heat to a simmer.
Simmering allows the flavors to meld together.
Add the sauerkraut, half-and-half, and corned beef to the pot, stirring to combine.
Ensure the sauerkraut is well-drained to avoid excess liquid.
Stir in the grated Swiss cheese until melted.
Add the cheese gradually to prevent clumping.
Season the soup with salt and pepper to taste.
Taste the soup before adding salt, as the corned beef is already salty.
Serve the soup hot, garnished with rye croutons.
Serve immediately for the best flavor and texture.
Continue in our app for the best experience
