Creamy Reuben Soup

Name: Creamy Reuben Soup
Total time: 70
Yield: 12
Ingredients: 1 large onion, chopped; 4 stalks celery, chopped; 1 red bell pepper, chopped; 1 cup butter; 2 cloves garlic, minced; ½ teaspoon dried tarragon; ½ teaspoon caraway seeds; ½ cup all-purpose flour; 4 cups beef stock; 1 quart half-and-half; 1 pound cooked corned beef, chopped; 1 cup sauerkraut; 1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning); freshly ground black pepper to taste; 2 ½ cups shredded Swiss cheese, divided; 1 (6 ounce) package rye croutons

Recipe by Shannon Felgner from allrecipes.com

1 Hr. 10 Mins.

Ingredients

12 servings

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1 large onion, chopped
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4 stalks celery, chopped
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1 red bell pepper, chopped
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1 cup butter
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2 cloves garlic, minced
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½ teaspoon dried tarragon
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½ teaspoon caraway seeds
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½ cup all-purpose flour

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4 cups beef stock
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1 quart half-and-half
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1 pound cooked corned beef, chopped
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1 cup sauerkraut
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1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
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freshly ground black pepper to taste
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2 ½ cups shredded Swiss cheese, divided
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1 (6 ounce) package rye croutons

Instructions

Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.