QUICK CREAMY REUBEN SOUP

Quick Creamy Reuben Soup image

Perfect for New Year's Day, a family favorite passed down through generations. It takes work but is more than worth it! You can use rye or pumpernickel bread.

Provided by Kymmie

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

6 slices rye bread
3 tablespoons butter
½ cup chopped onion
¼ cup chopped celery
¼ cup all-purpose flour
3 cups water
4 teaspoons beef bouillon
1 ¼ pounds shredded corned beef
3 cups half-and-half
3 cups shredded Swiss cheese, divided
1 cup sauerkraut, drained

Steps:

Toast rye bread in a toaster until lightly browned. Cut into cubes.
Melt butter in a large pot over medium-high heat. Cook and stir onion and celery in butter until tender, 5 to 10 minutes. Stir flour into onion mixture. Gradually stir water and bouillon into onion mixture. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 30 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.
Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 691.9 calories, Carbohydrate 26.2 g, Cholesterol 175.5 mg, Fat 46 g, Fiber 2.2 g, Protein 44 g, SaturatedFat 27.7 g, Sodium 1699.1 mg, Sugar 3.3 g