Ingredients
Scale
- 3 cups shredded corned beef
- 1 cup sauerkraut, drained
- 4 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 cup shredded Swiss cheese
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, cook until translucent.
- Add beef broth, shredded corned beef, and sauerkraut. Bring to a simmer.
- Stir in Dijon mustard and season with salt and pepper.
- Reduce heat to low, stir in sour cream and shredded Swiss cheese until melted and smooth.
- Serve hot, garnished with extra Swiss cheese or fresh herbs if desired.
Notes
For a thicker soup, blend a portion of the soup before returning it to the pot. Can be made ahead and reheated well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering, blending
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg