Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

My kids go gaga over this soup! I highly recommend it and it is Feingold friendly.

Ingredients Nutrition

Directions

  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.
  2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
  3. Preheat broiler.
  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.

Reviews

(1)
Most Helpful

made this soup for a church supper and it was a big hit! lots of complements and requests for the recipe! awesomely delicious! especially delicious with beer bread.

Karin Max February 06, 2012

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