Creamy Reuben Soup

OK, first let me apologize for this really crummy photo. I forgot to take a shot until after we started eating. And I really should have sprinkled some minced parsley or something green on top. But I had to go ahead and post this recipe because it is just so good.

We used to make this soup at a restaurant I worked at in Minnesota and it so was popular. It is so rich and delicious, especially on a cold night. Now, with most soups, I like to prepare them in advance......soups just "grow" after chilling and then reheating. The flavors just blossom. But this one doesn't reheat well, it loses so much of its richness. So have everything ready and get started on it about 45 minutes before you plan on serving it, and serve it immediately. Also, I made a side salad to go with it, but it really wasn't necessary. This soup is so rich and filling, one bowl will be all you'll need. We only had a few bites out of our salad. This recipe makes 6 substantial servings.

CREAMY REUBEN SOUP

1 cup sauerkraut

1/2 cup onion, chopped

1/4 cup celery, chopped

3 Tbsp butter

1/4 cup flour

3 cups water

4 tsp beef flavored bouillon

1/2 lb corned beef, shredded

3 cups half and half (I used 1 1/2 cups H&H and 1 1/2 cup milk)

12 oz shredded Swiss cheese

6-8 slices New York style rye bread, cut into cubes, drizzled with olive oil and seasoned salt, then toasted in the oven for 15 minutes, stirred, and baked until dried

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 and simmer uncovered 5 minutes.

Add corned beef, kraut, milk, and 1 cup cheese. Cook 30 minutes until slightly thickened, stirring frequently.

Ladle into oven proof bowls. Top with rye croutons and sprinkle with 1/2 cup of shredded Swiss cheese. Broil until cheese melts. Serve immediately.