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Reuben soup

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Ingredients/Components

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

How to make reuben soup:

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.

Recipe categories: Eggs/dairy, Soups & stews, Comfort food.

Rating:

3.7

Average rating: 3.7, total votes: 7

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