Quick Creamy Reuben Soup Recipe - Allrecipes.com
  • READY IN 1 hr

Quick Creamy Reuben Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Toast rye bread in a toaster until lightly browned. Cut into cubes.
  2. 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.
  3. Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 30 minutes.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.
  6. Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.
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Nutrition

  • Calories
  • 692 kcal
  • 35%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 46 g
  • 71%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 44 g
  • 88%
  • Sodium
  • 1699 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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