Instructions:
Sauté Aromatics: Melt butter in a pot over medium heat. Add onion and sauté for 5 minutes. Stir in garlic and cook for another minute.
Create Roux: Sprinkle flour over onions and stir. Cook for 1-2 minutes.
Add Liquid: Gradually whisk in chicken broth. Simmer until slightly thickened, about 5 minutes.
Incorporate Cream and Sauerkraut: Reduce heat to low, stir in heavy cream, sauerkraut, and caraway seeds. Simmer for 10 minutes.
Add Corned Beef and Cheese: Stir in corned beef and gradually add Swiss cheese, stirring until melted and creamy.
Season and Serve: Adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with rye croutons and parsley. Serve warm.
Enjoy this creamy and comforting Reuben soup!
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Easy PANERA BROCCOLI CHEESE SOUP
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