Ingredients
6rye bread slices
3tbspbutter
½cuponion,chopped
¼cupcelery,chopped
¼cupall-purpose flour
3cupswater
4tspbeef bouillon
1¼lbscorned beef,shredded
3cupshalf-and-half
3cupsSwiss cheese,shredded, divided
1cupsauerkraut,drained
Preparation
Toast the rye bread in a toaster until lightly browned. Cut into cubes.
Melt the butter in a large pot over medium-high heat. Cook and stir the onion and celery in the butter for 5 to 10 minutes until tender. Stir the flour into onion mixture.
Gradually stir the water and bouillon into onion mixture. Bring to a boil, reduce the heat to low, then simmer for 5 minutes.
Stir in the corned beef, half-and-half, 1 cup of Swiss cheese, and sauerkraut into a pot. Cook, stirring frequently, for 30 minutes until the soup thickens.
Set the oven rack about 6 inches from the heat source, then preheat the oven’s broiler.
Ladle the soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and ¼ cup of cheese.
Broil the soup in the preheated oven for 2 to 3 minutes until the cheese is melted.
Serve warm, and enjoy!
