Reuben Soup

By Snootie

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup chopped sweet onion
• 1/2 cup chopped celery
• 1/2 cup shredded carrots
• 1/4 cup all-purpose flour
• 3 cans low sodium low fat beef broth
• 2 cups chopped, cooked corned beef
• 2 1/2 cups sauerkraut (drained)
• 2 cups fat-free half-and-half or light cream
• 1 1/2 cups shredded Swiss cheese
• Croutons
• If soup is not thick enough to your liking, mix cornstarch with some beef broth and add to finished soup to thicken.

Preparation

Step 1

In a large soup pot, melt the butter over medium heat. Add the onion, carrots and celery and saute until tender, about 3 minutes. Stir in the flour and cook 2 minutes.

Stir in beef broth and bring to a boil. Reduce the heat, simmer uncovered for 5 minutes. Add the corned beef and sauerkraut. Whisk in the half-and-half and Swiss cheese. Cook for about 20 to 30 minutes or until the mixture thickens slightly. Stir occasionally.

Serve in individual bowls or cups, topping each with croutons and 1 tablespoon of shredded cheese