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Reuben Soup
Reuben Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Reuben soup with pumpernickel bread, Swiss cheese crust, loaded with corned beef and sauerkraut.
Ingredients:
  • 3 tablespoons butter
  • 0.5 cup chopped onion
  • 0.25 cup chopped celery
  • 0.25 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:
  • In a large saucepan over medium-high heat, melt butter until sizzling. Sauté onion and celery in the fragrant butter until tender. Stir in flour until a smooth mixture forms, then slowly pour in water and bouillon, bringing it to a gentle boil. Reduce heat to low and simmer for 5 minutes to develop rich flavors.
  • Combine cream, 1 cup of cheese, corned beef, and sauerkraut in the pot. Cook and stir until the soup slightly thickens, approximately 30 minutes.
  • Preheat the broiler in the oven.
  • Divide the soup evenly among 8 ovenproof bowls. Place a slice of bread on top of each bowl, and sprinkle 1/4 cup of cheese over each serving.
  • Broil until the cheese is gooey and golden brown.

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