Reuben Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Reuben Soup

1. Chopped onion - ½ cup
2. Chopped celery - ¼ cup
3. Butter - 3 tablespoons
4. All-purpose flour - ¼ cup
5. Water - 3 cups
6. Beef bouillon - 4 cubes
7. Shredded corned beef - 8 ounces
8. Sauerkraut, drained - 1 cup
9. Half-and-half cream - 3 cups
10. Shredded Swiss cheese - 3 cups
11. Rye bread, toasted and cut into triangles - 8 slices

How to cook deliciously - Reuben Soup

1. Stage

Cook onion and celery in butter in a large saucepan over medium-high heat until tender; stir in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.

2. Stage

Stir in corned beef, sauerkraut, cream, and 1 cup cheese. Cook and stir until slightly thickened, about 30 minutes.

3. Stage

Preheat the broiler.

4. Stage

Ladle soup into 8 oven-proof bowls. Top each serving with a slice of bread; sprinkle 1/4 cup cheese on top of each slice of bread.

5. Stage

Place in the oven under broiler until cheese melts and lightly browns.