Reuben Soup


3 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes, or to taste
1/4 cup flour (or rice flour for gluten-free)
4 cups chicken broth
1 cup cooked corned beef, shredded or cut into bite sized pieces
1 cup sauerkraut, drained
2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces
1 tablespoon Worcestershire sauce
1 teaspoon pickling spices
1/4 teaspoon caraway seeds
2 bay leaves
1/2 cup heavy cream
4 slices dark rye, lightly toasted
2 cups swiss cheese, shredded

View the full recipe: Closet Cooking

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