Ingredients
3 tablespoon unsalted butter — base for sautéing veggies, adds richness.
1 medium yellow onion, finely chopped — builds a sweet, savory base.
2 ribs celery, chopped (¼-inch pieces) — adds crunch and depth of flavor.
2 cloves garlic, minced — a gentle aromatic kick.
¼ cup all-purpose flour — thickens the broth into a creamy texture.
4½ cups chicken broth — savory foundation for the soup.
1 lb deli-sliced corned beef, chopped or shredded — hearty, salty protein.
14 oz can sauerkraut, thoroughly drained — tangy brightness.
1 teaspoon caraway seeds — that unmistakable rye bread note.
½ cup Thousand Island dressing — sweet-tangy signature touch.
2 bay leaves — subtle herbal background.
1 cup heavy cream — luxurious creaminess.
2 cups shredded Swiss cheese, divided — melty, nutty richness.
2 slices rye bread, cubed (½-inch pieces) — for crunchy croutons.
1 tablespoon olive oil — for toasting croutons.
2 tablespoon fresh parsley, chopped — fresh, colorful finish.
Salt to taste — to balance all the flavors.
Step-by-Step Instructions
see continuation on next page
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