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½ cup chopped onion
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¼ cup chopped celery
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3 tablespoons butter
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¼ cup all-purpose flour
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3 cups water
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4 cubes beef bouillon
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8 ounces shredded corned beef
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1 cup sauerkraut, drained
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3 cups half-and-half cream
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3 cups shredded Swiss cheese
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8 slices rye bread, toasted and cut into triangles
Reuben Soup
Unique and delicious Reuben soup recipe with sauerkraut, corned beef, and Swiss cheese.
Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes
| Prep Time: 15 mins |
| Cook Time: 1 hrs |
| Servings: 8 |
| Total Time: 1 hrs 15 mins |
Ingredients
Ingredients List
Directions
Cook onion and celery in butter in a large saucepan over medium-high heat until tender; stir in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
Stir in corned beef, sauerkraut, cream, and 1 cup cheese. Cook and stir until slightly thickened, about 30 minutes.
Preheat the broiler.
Ladle soup into 8 oven-proof bowls. Top each serving with a slice of bread; sprinkle 1/4 cup cheese on top of each slice of bread.
Place in the oven under broiler until cheese melts and lightly browns.
Nutrition Facts (per serving)
Nutrition Facts
| 465 | Calories |
| 31g | Fat |
| 24g | Carbs |
| 25g | Protein |