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Print this Recipe    REUBEN SOUP

1/2 cup onion, chopped
1/4 cup celery, chopped
3 Tbsp butter
1/4 cup flour
3 cup water
4 tsp instant beef bouillon or 4 beef bouillon cubes
1/2 pound corned beef, shredded
1 cup sauerkraut, well drained
3 cups half and half
3 cups shredded Swiss cheese
6 to 8 slices rye or pumpernickel bread, toasted and cut into triangles

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; simmer uncovered for 5 mins. Add
corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for
30 mins. or until slightly thickened, stirring frequently. Ladle
into 8 ovenproof bowls. Top each with a slice of bread and put 1/4
cup of the cheese on top of the bread. Place in oven under broiler
until the cheese melts and browns ever so lightly.


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6 of 6 people found the following review helpful:
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Awesome Reuben Soup, December 24, 2004 - 12:55 PM
Reviewer: Tricia from New Ulm, MN USA
This soup is excellent. Very easy to make and fun to serve. My family (even my children) love the soup and ask me to make it. Even those that don't care for sauerkraut like this soup. Excellent on a cold day and really warms the tummy. Enjoy!!!!

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