Quick Creamy Reuben Soup recipe
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Ingredients
- 6 slices rye bread 3 tablespoons butter ½ cup chopped onion ¼ cup chopped celery ¼ cup all-purpose flour 3 cups water 4 teaspoons beef bouillon 1 ¼ pounds shredded corned beef 3 cups half-and-half 3 cups shredded Swiss cheese, divided 1 cup sauerkraut, drained
Nutrition Info
- 691.9 caloriescarbohydrate: 26.2 gcholesterol: 175.5 mgfat: 46 gfiber: 2.2 gprotein: 44 gsaturatedFat: 27.7 gservingSize: -sodium: 1699.1 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Quick Creamy Reuben Soup
Directions
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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.