Instructions
Melt 2 tablespoons butter in a 6-quart Dutch oven or soup pot over medium-high heat.
Add 1 cup chopped onions and 1 cup chopped carrots; cook for about 5 minutes, stirring often.
Add 1 tablespoon minced garlic and sauté for an additional 30 seconds.
Gradually mix in 1/4 cup flour, stirring constantly to avoid lumps.
Pour in 4 1/2 cups chicken broth, followed by 1 pound chopped corned beef, 1 can drained sauerkraut, 1/2 teaspoon caraway seeds, 1/2 cup Thousand Island dressing, and 1 large bay leaf. Mix thoroughly.
Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for 20-25 minutes until the carrots are tender.
Off the heat, stir in 1 cup heavy cream and discard the bay leaf.
Serve the soup topped with 1 cup shredded Swiss cheese.
Notes:
Flavor Enhancements: For added depth, consider incorporating a splash of Worcestershire sauce or a teaspoon of Dijon mustard. These will complement the flavors of the soup beautifully.
Corned Beef Alternatives: If you can’t find deli corned beef, you can use homemade corned beef or even shredded brisket as a substitute.
Thickening the Soup: If you prefer a thicker consistency, you can increase the amount of flour slightly or reduce the amount of broth used.
Serving Suggestions: This soup pairs wonderfully with crusty rye bread or a side salad for a complete meal. Consider garnishing with additional shredded Swiss cheese or fresh herbs for an appealing presentation.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture.
Freezing: If you plan to freeze the soup, consider omitting the heavy cream and adding it when you reheat, as cream can sometimes separate when frozen.
Nutrition Information:
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