Reuben Soup

Name: Reuben Soup
Ingredients: 1/2 cup chopped onion; 1/4 cup chopped celery; 3 tablespoons butter; 1/4 cup all-purpose flour; 3 cups water; 4 cubes beef bouillon; 8 ounces shredded corned beef; 1 cup sauerkraut, drained; 3 cups half-and-half cream; 3 cups shredded Swiss cheese; 8 slices rye bread, toasted and cut into triangles

11 ingredients

4 steps

Ingredients

1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles

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 to low, and simmer for 5 minutes.
2

Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3

Preheat broiler.
4

Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.