Reuben Soup

Recipe View In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Recipe View Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.

Recipe View Gradually whisk in the water, ensuring no lumps form. Add the beef bouillon cubes and bring the mixture to a simmer. Reduce heat to low and let simmer gently for 5 minutes to allow the flavors to meld.

Recipe View Stir in the half-and-half cream, reserving 2 cups of shredded Swiss cheese for topping. Add the corned beef and sauerkraut. Cook and stir until the cheese is melted and the soup is heated through and slightly thickened, about 10-15 minutes.

Recipe View While the soup simmers, preheat your oven's broiler.

Recipe View Ladle the soup into 8 oven-safe bowls.

Recipe View Top each bowl with rye bread slice triangles. Sprinkle each serving generously with the remaining shredded Swiss cheese.

Recipe View Place the bowls under the preheated broiler and broil until the cheese is melted, bubbly, and lightly browned, about 2-3 minutes. Watch carefully to prevent burning.