Reuben Soup
Ingredients
- 3 tablespoons butter
- ½ cup chopped onion
- ¼ cup chopped celery
- ¼ cup all-purpose flour
- 3 cups water
- 4 cubes beef bouillon
- 3 cups half-and-half cream
- 3 cups shredded Swiss cheese, divided
- 8 ounces shredded corned beef
- 1 cup sauerkraut, drained
- 8 slices rye bread, toasted and cut into triangles
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Instructions
- Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
- Meanwhile, preheat the oven's broiler.
- Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
- Place under the preheated broiler until cheese is melted and lightly browned.
Source
Original recipe: View Original
