Reuben Soup

This Reuben soup is topped with a slice of pumpernickel bread and Swiss cheese, then broiled to form a crust on this corned beef and sauerkraut soup.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 465 Calories

Ingredients

• 3 tablespoons butter
• 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
• 0.25 cup all-purpose flour
• 0.5 cup chopped onion
• 0.25 cup chopped celery

Recipe Instructions

Step 1

Meanwhile, preheat the oven's broiler.

Step 2

Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.

Step 3

Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.

Step 4

Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.

Step 5

Place under the preheated broiler until cheese is melted and lightly browned.