Reuben Soup

• 1/2 c. onion, chopped
• 1/4 c. celery, chopped
• 3 Tbsp. butter
• 1/4 c. flour
• 3 c. water
• 4 tsp. instant beef bouillon or 4 beef bouillon cubes
• 1/2 lb. corned beef, shredded
• 1 c. sauerkraut, well drained
• 3 c. half and half
• 3 c. shredded Swiss cheese
• 6 to 8 slices rye or pumpernickel bread, toasted and cut into triangle quarters

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; simmer, uncovered, for 5 minutes. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 minutes or until slightly thickened, stirring frequently. Ladle into 8 ovenproof bowls. Top each with a slice of bread and put 1/4 cup of the cheese on top of the bread. Place in oven under broiler until the cheese melts and browns ever so lightly.

onion, celery, butter, flour, water, instant beef bouillon, corned beef, sauerkraut, swiss cheese, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97716 (may not work)