Ingredients

The following ingredients have 6 Servings
  • 1 medium onion. chopped
  • 3 tbsp unsalted butter
  • 3 cups beef broth
  • 3 cups milk (* I use 1% milk)
  • 350 g lean corned beef (deli meat) (chopped)
  • 1 cup drained sauerkraut ( chopped)
  • 1.5 tsp caraway seeds
  • 1 tsp hot mustard
  • 3/4 cup Greek yogurt (0% non-fat)
  • 3 tsp dry mustard/ mustard powder
  • 2 cups shredded Swiss cheese
  • 3/4 cup all-purpose flour
  • 6 tbsp olive oil

Instruction

  • Sauté onion in butter until tender.
  • Add beef stock.
  • Bring to a boil, reduce heat to low simmer for 5 minutes.
  • Stir in chopped corned beef, drained and chopped sauerkraut, caraway, mustards, Greek yogurt, milk, and shredded Swiss cheese. *Shred Swiss cheese on fine shredding for best results
  • Cook and stir on medium- low until cheese is melty, but not completely melted (about 10 minutes) .
  • Mix oil and flour together to make roux and add to pot.
  • Cook on medium low, whisking constantly until mixture thickens and cheese is melted. *It's really important that you whisk constantly until the cheese is melted and the ingredients are fully incorporated. Remove from heat.
  • Serve with rye bread, crackers or croutons. It also goes well with dill pickles on the side. Garnish with additional caraway seeds, if desired.
  • *If you need to keep it warm, keep it on low in a slow cooker