By The Krautfather Reubens, Soups, Salads & Stews
September 24, 2012
1 cup Frank's or SnowFloss Kraut, well drained
1/2 cup onion, chopped
1/4 cup celery, chopped
3 Tbs butter or margarine
1/4 cup unsifted flour
3 cups water
4 tsp beef flavored bouillon or beef bouillon cubes
1/2 lb corned beef, shredded
3 cups half and half
12 oz pkg swiss cheese, shredded
6 to 8 slices rye or pumpernickel bread, toasted and cut into quarters
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
So easy and so delicious. A definite recommendation
yummy ingredients! not too difficult to make once you have all you need for the prep.
Made exactly to recipe, so easy and a great hit, will be making this regularly
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