By The Krautfather Reubens, Soups, Salads & Stews
September 24, 2012
1In a large saucepan cook onion and celery in butter until tender.
2Stir in flour until smooth.
3Gradually stir in water and bouillon and bring to boil.
4Reduce heat and simmer uncovered 5 minutes.
5Add corned beef, kraut, half and half and 1 cup cheese.
6Cook 30 minutes until slightly thickened, stirring frequently.
7Ladle into 8 oven-proof bowls.
8Top each with toasted bread and 1/2 cup cheese.
9Broil until cheese melts. Serve immediately.
June 22, 2017
yummy ingredients! not too difficult to make once you have all you need for the prep.
June 22, 2017
Made exactly to recipe, so easy and a great hit, will be making this regularly
anonymous
June 22, 2017
So easy and so delicious. A definite recommendation