1 tablespoon Cholula (or hot sauce of your choice)
Slices of toasted rye bread, cut in half, for garnish
Inspired by leftover corned beef from St. Patrick’s Day and the mention of reuben soup on Chowhound, my mom and I modified a recipe from allrecipes.com to come up with the following treat. It’s like an Irish riff on beer cheese soup. It’s so delicious, it’s hard to stop eating it once you start. See if you agree!