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Soups, Stews, Broths |
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INGREDIENTS:
1/2 cp chopped onion
1/4 cp chopped celery
3 tbs butter
1/4 cp all-purpose flour
3 cps water
4 cubes beef bouillon
8 ozs shredded corned beef
1 cp sauerkraut drained
3 cps half-and-half cream
3 cps shredded Swiss cheese
8 slices rye breadtoasted and cut into triangles
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DIRECTIONS:
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.
Stir in corned beef, sauerkraut, cream, and 1 cp of the cheese.
Cook and stir for 30 minutes or until slightly thickened.
Preheat broiler.
Ladle soup into 8 ovenproof bowls. Top each serving with a slice
of bread and sprinkle 1/4 cp of the cheese on top of each slice of
bread.
Place in oven under broiler until the cheese melts and lightly
browns.
Servings: 8
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