Reuben Soup
cream, cheese, bread, beef, sauerkraut, onion, butter, celery, flour, bouillon
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 for Reuben Soup Recipe
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. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened. Preheat broiler. 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.
Read the full directions on Allrecipes.com
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