Reuben Soup is a liquid version of everyone's favorite deli sandwich. It's thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese.
1poundthinly sliced corned beef from the deli,chopped
salt and pepper
rye bread for serving
Instructions
Melt butter in a Dutch oven over medium heat.
Add onion and celery and cook until soft, about 5 minutes.
Add garlic and cook 1 minute.
Sprinkle flour on top. Stir in and cook for 1 minute.
Gradually whisk in beef broth and bring to a simmer.
Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes.
Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese, and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm.
Cut rye bread into squares. (I used a round cookie cutter to make circles. Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted.