Corned Beef Reuben Soup

• 37 min
• 4 SERVINGS
• 540 Cal
• 32 g Protein

Ingredients:

• 2 cups pre-cooked Corned Beef Brisket, shredded
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1-1/2 cups beef broth
• 1 tablespoon cornstarch
• 2 cups half-and-half
• 1 cup sauerkraut, chopped
• 1 cup shredded Swiss cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 slices rye bread, toasted

Cooking:

1. Heat butter in a large sauce pan on medium until hot. Add Corned Beef, onion, celery and carrot; sauté 5 to 7 minutes or until vegetables are crisp-tender. Combine broth and cornstarch in small bowl; whisk until smooth; slowly add to sauce pan. Bring to a boil; cook 2 minutes or until thickened, stirring often.

2. Reduce heat. Add half-and-half and sauerkraut; simmer 15 minutes, stirring often. Add cheese, salt and pepper, as desired; stir until melted. Garnish with rye bread, as desired.
Cook's Tip: Serve in a rye bread bowl, top with additional sauerkraut, celery leaves and Thousand Island dressing.