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Corned Beef Reuben Soup

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
8 servings
Lunch
Corned Beef Reuben Soup
Ingredients
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup all-purpose flour
  • 3 cups water
  • 4 cubes beef bouillon
  • 3 cups half-and-half cream
  • 3 cups shredded Swiss cheese
  • 8 ounces shredded corned beef
  • 1 cup sauerkraut, drained
  • 8 slices rye bread, toasted and cut into triangles
Instructions
1
Heat a large saucepan over medium-high heat, adding butter to melt and coat the surface. Combine the onion and celery in the saucepan, stirring frequently as they cook until tender and lightly browned.
2
Next, incorporate flour into the mixture, blending it smoothly to form a uniform paste. Gradually add water and bouillon to the saucepan, stirring continuously until the mixture comes to a boil.
3
Lower the heat to low and allow the soup to simmer for 5 minutes, allowing the flavors to meld together.
4
Now, add cream, 1 cup of cheese, corned beef, and sauerkraut to the saucepan. Continue stirring until the soup has thickened slightly, approximately 30 minutes.
5
In parallel, preheat the oven's broiler to a suitable temperature.
6
Transfer the soup into 8 ovenproof bowls, ladling each serving generously. Top each bowl with a slice of bread and sprinkle 1/4 cup of cheese over the top.
7
Finally, place the bowls under the preheated broiler until the cheese is melted and lightly browned.