Reuben Soup
Individual servings of this Reuben soup recipe are topped with a slice of pumpernickel bread and Swiss cheese, then broiled to form a crust on this corned beef and sauerkraut soup.

Cook onion and celery in butter in a large saucepan over medium-high heat until tender; stir in flour until smooth.

Gradually stir in water and bouillon; bring to a boil.

Reduce heat to low and simmer for 5 minutes.

Stir in corned beef sauerkraut cream and 1 cup cheese.

Cook and stir until slightly thickened about 30 minutes.

Preheat the broiler.

Ladle soup into 8 oven-proof bowls.

Top each serving with a slice of bread; sprinkle 1/4 cup cheese on top of each slice of bread.

Place in the oven under broiler until cheese melts and lightly browns.