- 6 slices rye bread
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup all-purpose flour
- 3 cups water
- 4 teaspoons beef bouillon
- 1 1/4 pounds shredded corned beef
- 3 cups half-and-half
- 3 cups shredded Swiss cheese, divided
- 1 cup sauerkraut, drained
- Toast rye bread in a toaster until lightly browned. Cut into cubes.
- 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.
- Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 30 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.
- Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.
04/11/2018
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