Individual servings are placed under the broiler, each topped with a slice of pumpernickel bread slices of Swiss cheese to form a crust on this corned beef and sauerkraut soup with sour cream.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
465 Calories
Recipe Instructions
Step 1
In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
Step 2
Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
Step 3
Preheat broiler.
Step 4
Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Ingredients
3 tablespoons butter
¼ cup all-purpose flour
3 cups water
½ cup chopped onion
¼ cup chopped celery
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles
