Reuben Soup
AmericanBeefEasy25 minBy Northstar
Ingredients
Servings
4
- 0.5 cup chopped onion
- 0.3 cup chopped celery
- 3 tbsp butter
- 0.3 cup all-purpose flour
- 3 cup water
- 4 tsp instant beef bouillon
- 0.5 lb corned beef, shredded
- 1 cup sauerkraut, well drained
- 3 cup half-and-half
- 3 cup shredded Swiss cheese
- 8 slice rye or pumpernickel bread, toasted
Instructions
- 1
In a large saucepan, cook onion and celery in butter until tender.
- 2
Stir in flour until smooth. Gradually stir in water and beef bouillon and bring to a boil.
- 3
Reduce heat and simmer uncovered for 5 minutes.
- 4
Add corned beef, sauerkraut, half-and-half, and 1 cup of the Swiss cheese.
- 5
Stir until cheese is melted and soup is hot — do not boil.
- 6
Ladle into bowls, top with remaining Swiss cheese, and serve with toasted rye bread triangles.
Tags
soupamerican