Creamy Reuben Soup

1.Ingredients

1 tablespoon unsalted butter
2 cups chopped yellow onion (about one medium onion)
2 teaspoons freshly minced garlic
1 pound deli corned beef slices, sliced into about 1-inch pieces
1-1/2 tablespoons all-purpose flour
5 cups chicken broth
1 (14.5-ounce) can sauerkraut, very well drained
¼ cup sour cream
2 tablespoons snipped fresh chives
1 cup shredded Swiss cheese, divided

2.Directions

1. Melt butter over medium-high heat in a dutch oven or soup pot. Add onions and cook for 5 minutes, or until soft and translucent, stirring frequently.
2. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
3. Stir in flour. Add the chicken broth, corned beef and sauerkraut and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
4. Add sour cream, chives and ½ cup of the shredded Swiss cheese. Stir well to combine and cook for an additional 2-3 minutes, or until cheese is melted.
5. Top with remaining Swiss cheese and serve with toasted rye bread or rye croutons.