🍳 Instructions
Sauté aromatics: In a large pot, melt butter over medium heat. Add chopped onion and garlic, cook until soft and fragrant.
Add corned beef & sauerkraut: Stir in the corned beef and sauerkraut. Cook for 2–3 minutes.
Pour in broth: Add beef broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Creamy touch: Stir in heavy cream and Dijon mustard. Simmer for another 5 minutes.
Cheesy finish: Add shredded Swiss cheese and stir until melted and smooth.
Season: Taste and adjust with salt and pepper.
Serve: Ladle into bowls, top with rye croutons and a swirl of Thousand Island dressing if desired.
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