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Reuben Soup

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A creamy, gluten-free twist on the classic Reuben sandwich, blending flavors of corned beef, Swiss cheese, and sauerkraut into a comforting soup.

Ingredients

Scale
  • 1 lb corned beef, diced
  • 1 can sauerkraut, drained
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup Swiss cheese, shredded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • Rye bread cubes (for garnish)

Instructions

  1. Sauté the onion and garlic until softened.
  2. Add the corned beef and cook until browned.
  3. Stir in the sauerkraut, beef broth, Dijon mustard, and Worcestershire sauce.
  4. Bring to a simmer and cook for 20 minutes.
  5. Lower the heat and stir in the heavy cream and Swiss cheese until melted.
  6. Season with salt and pepper.
  7. Serve hot, garnished with rye bread cubes.

Notes

To avoid cross-contamination, use dedicated gluten-free utensils and check labels for certification.

Nutrition

Find it online: https://www.glutenfreez.com/reuben-soup/