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Thursday, February 25, 2016

Reuben Soup

Ingredients

  • Servings: 8
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • 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.
  • stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. cook and stir for 30 minutes or until slightly thickened.
  • preheat broiler.
  • 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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