Post by carnation037 on Jan 19, 2003 14:33:49 GMT -6
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.
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.