Reuben Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

3 tablespoons butter

½ cup chopped onion

¼ cup chopped celery

¼ cup all-purpose flour

3 cups water

4 cubes beef bouillon

3 cups half-and-half cream

3 cups shredded Swiss cheese, divided

8 ounces shredded corned beef

1 cup sauerkraut, drained

8 slices rye bread, toasted and cut into triangles

Directions

Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.

Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.

Meanwhile, preheat the oven's broiler.

Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.

Place under the preheated broiler until cheese is melted and lightly browned.

Nutrition

• Calories: 465 kcal
• Total Fat: 31 g
• Saturated Fat: 18 g
• Unsaturated Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 1127 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 25 g