Reuben Soup
Unique and delicious Reuben soup recipe with sauerkraut, corned beef, and Swiss cheese.
butter
3
tablespoons
chopped onion
½
cup
chopped celery
¼
cup
all-purpose flour
¼
cup
water
3
cups
beef bouillon
4
cubes
half-and-half cream
3
cups
shredded Swiss cheese, divided
3
cups
shredded corned beef
8
ounces
sauerkraut, drained
1
cup
rye bread, toasted and cut into triangles
8
slices
 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
  Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
  Meanwhile, preheat the oven's broiler.
  Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
  Place under the preheated broiler until cheese is melted and lightly browned.
