Reuben Soup

Name: Reuben Soup
Ingredients: 1/2 c. onion, chopped; 1/4 c. celery, chopped; 3 Tbsp. butter; 1/4 c. flour; 3 c. water; 4 tsp. instant beef bouillon or 4 beef bouillon cubes; 1/2 lb. corned beef, shredded; 1 c. sauerkraut, well drained; 3 c. half and half; 3 c. shredded Swiss cheese; 6 to 8 slices rye or pumpernickel bread, toasted and cut into triangle quarters

11 ingredients

1 steps

Ingredients

1/2 c. onion, chopped
1/4 c. celery, chopped
3 Tbsp. butter
1/4 c. flour
3 c. water
4 tsp. instant beef bouillon or 4 beef bouillon cubes
1/2 lb. corned beef, shredded
1 c. sauerkraut, well drained
3 c. half and half
3 c. shredded Swiss cheese
6 to 8 slices rye or pumpernickel bread, toasted and cut into triangle quarters

Directions

1

In a large saucepan, cook onion and celery in butter until tender. Stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 minutes or until slightly thickened, stirring frequently. Ladle into 8 ovenproof bowls. Top each with a slice of bread and put 1/4 cup of the cheese on top of the bread. Place in oven under broiler until the cheese melts and browns ever so lightly.