Reuben Soup

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Reuben Soup

Ingredients

  • 1/2 cup onion, chopped
  • 1/4 cup celery, chopped
  • 3 Tbsp butter
  • 1/4 cup flour
  • 3 cups water
  • 4 tsps instant beef bouillon or 4 beef bouillon cubes
  • 1/2 pound corned beef, shredded
  • 1 cup sauerkraut, well drained
  • 3 cups half and half
  • 3 cups shredded Swiss cheese
  • 6 to 8 slices rye or pumpernickel bread, toasted and cut into triangles

Instructions

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 mins. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 mins. or until slightly thickened, stirring frequently. 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 browns ever so lightly.

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