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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese. 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:
1. 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.
2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3. Preheat broiler.
4. 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.
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