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Soups and Stews | |
| 4 tablespoons butter 1 medium sweet onion, chopped 1 celery stalk, finely chopped 1 garlic clove, minced 1/4 cup all-purpose flour 2 1/2 to 3 cups beef broth 2 cups half-and-half 1/2 cup Thousand Island dressing 1 1/2 tablespoons prepared horseradish 1 teaspoon Worcestershire sauce 1/2 teaspoon caraway seeds 1/4 teaspoon cayenne pepper 1 (14.5-ounce) can sauerkraut, rinsed and drained 2 cups shredded swiss cheese, divided 1 pound thinly sliced corned beef from the deli, chopped salt and pepper rye bread for serving | |
| Melt butter in a Dutch oven over medium heat. Add onion and celery and cook until soft, about 5 minutes. Add garlic and cook 1 minute. Sprinkle flour on top. Stir in and cook for 1 minute. Gradually whisk in beef broth and bring to a simmer. Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes. | |
Unrated | |
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