This delicious soup offers a tasty alternative to the Reuben sandwich.

INGREDIENTS | SERVES 4
Carb Level: Low

• 2 tablespoons butter
• ½ cup chopped yellow onion
• 1 tablespoon all-purpose flour
• 4 cups beef stock
• ⅛ teaspoon caraway seeds
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon dried thyme
• Freshly cracked black pepper
• 1 cup sauerkraut, rinsed and drained
• ¾ pound extra-lean corned beef, thinly sliced
• 1 cup grated Swiss cheese
• 4 rye crisp crackers

1. Melt the butter in a large saucepot. Add the onions and cook until soft, about 4 minutes, stirring occasionally.

2. Sprinkle the flour over the onions and stir to mix. Add the stock, bring to a simmer, and cook until slightly thickened.

3. Add the caraway, bay leaf, salt, thyme, pepper, and sauerkraut. Bring to a simmer and cook for 5 minutes.

4. Remove and discard the bay leaf and add the corned beef. Bring to a simmer and cook for 2 minutes.

5. Ladle the soup into warm shallow soup bowls. Sprinkle the Swiss cheese and place a cracker on top.

Per serving: