Reuben Soup

By jadedrosie

Had this at George's Steakhouse in Appleton, WI. When I got home I had to duplicate it...this comes pretty close!

Ingredients

• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 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

Details

Servings 6

Preparation

Step 1

Directions:
1. 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 a boil. Reduce heat to low, and simmer for 5 minutes.
2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3. Preheat broiler.
4. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.