corn beef slices
shredded and divided
Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.
Add the onions, cook until soft and translucent about 5 minutes. Add in the garlic, cooking for about 1 minute or until fragrant, stirring often.
Increase heat, add the flour, stirring often for about 2 minutes to coat the onions, and cook out the flour.
Pour in the chicken broth slowly, whisking as you go to ensure no lumps form.
Stir in the corned beef and sauerkraut, bring to a boil, then reduce heat to a simmer. Cover and simmer for 15 minutes
Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.) Stir well and cook until cheese is melted.
Garnish with remaining Swiss cheese.
Serve with a rye bread.
Reuben Soup https://www.loveonaplate.net/reuben-soup-st-patricks-day-food/