Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot, sauté diced onion until translucent, then add minced garlic.
- Pour in the broth, bring to a boil, then reduce to a simmer.
- Stir in chopped corned beef and sauerkraut, simmer for 10 minutes.
- Add heavy cream, shredded Swiss cheese, and Dijon mustard, stirring until cheese melts.
- Season with salt and pepper, serve garnished with parsley.
Notes
- This soup can be made ahead and reheated.
- Feel free to adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg