Delicious Reuben Soup


  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups water
  • 4 teaspoons instant beef bouillon or 4 beef bouillon cubes
  • 1/2 pound corned beef, shredded
  • 1 cup sauerkraut, well drained
  • 3 cups half and half or light cream
  • 3 cups shredded Swiss cheese
  • 6 -8 slices rye or pumpernickel bread, toasted and cut into triangle quarters
  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; simmer uncovered for 5 minutes. Add corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook for 30 minutes or until slightly thickened, stirring frequently.
  2. Ladle into 8 ovenproof bowls. Top each with a slice of bread and put 1/4 cup of the cheese on top of the bread. Place in oven under broiler until the cheese melts and lightly browns.


Share & Print

0 0 100 0

No Comments

Leave a Reply