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Prep Time: 45 Minutes Cook Time: 27 Minutes |
Ready In: 72 Minutes Servings: 4 |
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My husband loves all things reuben. We both think this soup is very good and something different for a change. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup chopped yellow onion |
1 tablespoon all-purpose flour |
4 cups beef stock or 4 cups broth |
1 cup sauerkraut, drained and rinsed |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
pepper |
1/2 lb thinly sliced deli corned beef, shredded |
10 -12 slices rye cocktail bread |
2 cups grated swiss cheese |
Directions:
1. In a big soup pot, melt the butter over medium heat.
2. Add in the onion; stir/saute for 5 minutes or until tender.
3. Sprinkle the flour over the onions; stir to mix.
4. Add in the beef stock and sauerkraut; stir to combine.
5. Add in the next 5 ingredients; simmer for 15-20 minutes.
6. Right before you are ready to serve, place bread slices on a baking sheet; broil for 2 minutes; turn and sprinkle with Swiss cheese; broil until cheese melts.
7. When you are ready to serve, check seasonings and adjust; remove bay leaf.
8. Ladle soup into bowls and float 1 piece of rye toast on top of each bowl.
9. Pass around the remaining toast to go with the soup.
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