Reuben Soup

Cooking Recipes Catalogue
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Individual servings are placed under the broiler, each topped with a slice of pumpernickel bread slices of Swiss cheese to form a crust on this corned beef and sauerkraut soup with sour cream.

INGREDIENTS (for 8 servings):

PREPARATION:

  • 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 a boil. Reduce heat to low, and simmer for 5 minutes.
  • Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
  • Preheat broiler.
  • Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.