Quick Creamy Reuben Soup

Ingredients

• Servings: 8
• 6 slices rye bread
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup all-purpose flour
• 3 cups water
• 4 teaspoons beef bouillon
• 1 1/4 pounds shredded corned beef
• 3 cups half-and-half
• 3 cups shredded swiss cheese, divided
• 1 cup sauerkraut, drained

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• toast rye bread in a toaster until lightly browned. cut into cubes.
• melt butter in a large pot over medium-high heat. cook and stir onion and celery in butter until tender, 5 to 10 minutes. stir flour into onion mixture. gradually stir water and bouillon into onion mixture. bring to a boil, reduce heat to low, and simmer for 5 minutes.
• stir corned beef, half-and-half, 1 cup swiss cheese, and sauerkraut into pot. cook, stirring frequently, until soup thickens, about 30 minutes.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• ladle soup into 8 oven-proof bowls. top each soup bowl with bread cubes and 1/4 cup cheese.
• broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.