Quick Creamy Reuben Soup

Perfect for New Year’s Day, a family favorite passed down through generations. It takes work but is more than worth it! You can use rye or pumpernickel bread.

Step: 1

Toast rye bread in a toaster until lightly browned. Cut into cubes.

Step: 2

Melt butter in a large pot over medium-high heat. Cook and stir onion and celery in butter until tender, 5 to 10 minutes. Stir flour into onion mixture. Gradually stir water and bouillon into onion mixture. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

Step: 3

Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot. Cook, stirring frequently, until soup thickens, about 30 minutes.

Step: 4

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 5

Ladle soup into 8 oven-proof bowls. Top each soup bowl with bread cubes and 1/4 cup cheese.

Step: 6

Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.

Per Serving: 692 calories; protein 44g; carbohydrates 26.2g; fat 46g; cholesterol 175.5mg; sodium 1699.1mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.