Noshville Delicatessen Reuben Soup - WSMV News 4

Noshville Delicatessen Reuben Soup

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1/2 cup chopped onion

1/4 cup chopped celery

3 tablespoons butter

1 teaspoon pepper

1/4 cup all-purpose flour

3 cups water

4 cubes beef bouillon

8 ounces shredded corned beef

1 cup sauerkraut, drained

3 cups half-and-half cream

3 cups chredded Swiss cheese

8 slices rye bread, toasted and cut into croutons


In a large saucepan, cook onion, celery and pepper 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.

Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir

for 30 minutes or until lightly thickened.

Ladle soup in soup bowls. Garnish with rye croutons and shredded Swiss


***Serves 8

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