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2 tablespoons unsalted butter

1 smallonion, finely chopped

1 garlic clove, minced

2 tablespoons all-purpose flour

4 cups chicken broth

½ cups half-and-half

1 cup sauerkraut, drained

½ cups cooked corned beef, chopped

1 cup Swiss cheese,shredded

1 tablespoon Dijon mustard

1 teaspoon caraway seeds (optional)

Salt and pepper to taste

Rye bread croutons (for topping)

Fresh parsley (optional, for garnish)

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1. Sauté the Aromatics. In a large pot, melt the butter

   over medium heat. Add the chopped onion and

   minced garlic, sautéing until softened and fragrant

   about 3-4 minutes.

2. Make the Base. Stir in the flour and cook for 1

   minute, stirring constantly to form a roux. Slowly

   whisk in the chicken broth, ensuring there are no

   Iumps. Bring the mixture to a simmer, allowing it to

   thicken slightly.

3. Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway

   seeds (if using). Let the soup simmer for a few

   minutes, letting the flavors meld together

4. Incorporate the Reuben Essentials: Add the drained

   sauerkraut, chopped corned beef, and shredded

   Swiss cheese to the pot. Stir until the cheese is fully

   melted and the soup becomes creamy. Season with

   salt and pepper to taste,

5. Serve: Ladle the soup into bowls and top with

crispy rye bread croutons for that classic Reuben

touch. Garnish with fresh parsley if desired.