Quick Creamy Reuben Soup

Ingredients

• 2 tablespoons butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 (14-ounce) can diced tomatoes
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared yellow mustard
• 1 teaspoon hot sauce
• 1 teaspoon caraway seeds
• 1/2 teaspoon freshly ground black pepper
• 2 cups diced cooked corned beef
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsley
• 1/2 cup shredded Swiss cheese
• 1/4 cup rye or pumpernickel croutons

Directions

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
2. Add broth, tomatoes, Worcestershire sauce, mustard, hot sauce, caraway seeds, and black pepper. Bring to a boil, reduce heat to low, and simmer until flavors have blended, about 10 minutes.
3. Stir in corned beef and continue to simmer until heated through, about 5 minutes.
4. In a small bowl, whisk together sour cream and flour until smooth. Stir into the soup and simmer until thickened, about 5 minutes.
5. Stir in parsley and season with salt, if desired. Ladle soup into bowls and top with Swiss cheese and croutons.

Interesting Facts

• The Reuben sandwich is an American classic, made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread.
• This soup is a great way to use up leftover corned beef.
• You can use any type of cheese you like, such as cheddar or Gouda, in place of the Swiss cheese.