Reuben Soup, creamy
Source of Recipe
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Recipe Link: http://www.sauerkrautrecipes.com/recipe001.shtml Reuben Soup, creamy
1 cup Frank's or SnowFloss Kraut, well drained
1/2 cup onion, chopped
1/4 cup celery, chopped
3 Tablespoon butter
1/4 cup unsifted flour
3 cups water
4 teaspoons beef flavored bouillon or beef bouillon cubes
1/2 pounds corned beef, shredded
3 cups half & half
1, 12 ounce package Swiss cheese, shredded
6 to 8 slices rye or pumpernickel bread, toasted and cut into quarters
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 boil.
Reduce heat and simmer uncovered, 5 minutes.
Add corned beef, sauerkraut, half & half and 1 cup cheese.
Cook 30 minutes until slightly thickened, stir frequently.
Ladle into 8 oven-proof bowls.
Top each with toasted bread and 1/2 cup cheese.
Broil until cheese melts. Serve immediately.
Makes 8 servings.
Prep Time: 20 minutes
Cook Time: 45 minutes
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