Reuben Soup

• 2 tablespoons butter
• 1 medium size onion, diced into 1/2" pieces
• 2 large cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup flour, I used brown rice flour
• 4 cups chicken broth, adjust the salt depending on whether the broth is homemade or store-bought
• 2 cups cooked corned beef, chopped into bite-size pieces
• 1 cup sauerkraut, drained
• 3 medium Yukon gold potatoes, peeled and diced into 1/2" pieces
• 1 tablespoon Worcestershire sauce
• 1 teaspoon pickling spices
• 1/4 teaspoon caraway seeds
• 2 bay leaves
• 1/2 cup heavy cream
• salt, to taste (I didn't add any salt at all, because my chicken broth was already salted.)
• freshly ground black pepper, about 1/2 teaspoon
• 1 cup Swiss cheese, shredded
• Optional: Toasted Rye bread for serving

1. Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and red pepper and saute another minute. Sprinkle with flour, stir to coat and continue stirring while the flour cooks with the onion for about 3 minutes.
2. Add the broth and stir to scrape up any bits off the bottom of the pan. Add the beef, potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves. Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender.

butter, onion, garlic, red pepper, flour, chicken broth, beef, sauerkraut, gold potatoes, worcestershire sauce, pickling spices, caraway seeds, bay leaves, heavy cream, salt, freshly ground black pepper, swiss cheese

Taken from www.epicurious.com/recipes/member/views/reuben-soup-52577291 (may not work)