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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The classic ingredients of a Reuben sandwich in a thick and hearty soup! Ingredients:
1 cup sauerkraut, well drained |
1/2 cup onion, chopped |
1/4 cup celery, chopped |
3 tablespoons butter or 3 tablespoons margarine |
1/4 cup unsifted flour |
3 cups water |
4 teaspoons beef bouillon or 4 beef bouillon cubes |
1/2 lb cooked corned beef, shredded |
3 cups half-and-half |
1 (12 ounce) package swiss cheese, shredded |
6 -8 slices rye bread or 6 -8 slices pumpernickel bread, toasted and cut into quarters |
Directions:
1. In a large saucepan cook onion and celery in butter until tender.
2. Stir in flour until smooth.
3. Gradually stir in water and bouillon and bring to a boil.
4. Reduce heat and simmer uncovered, 5 minutes.
5. Add corned beef, saurkraut, half and half, and 1 cup cheese.
6. Cook for 30 minutes, until slightly thickened, stirring frequently.
7. Ladle into 8 oven proof bowls.
8. Top each with toasted bread and 1/2 cup of cheese.
9. Broil until cheese melts.
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