Creamy Reuben Soup

Ingredients

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

Directions

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 boil. Reduce heat and simmer uncovered 5 minutes.

Add corned beef, kraut, half and half and 1 cup cheese.

Cook 30 minutes until slightly thickened, stirring frequently.

Ladle into 8 oven-proof bowls. Top each with toasted bread and 1/2 cup cheese. Broil until cheese melts. Serve immediately.

Servings

Time to prepare

20 min. Cook 45 min.

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