Creamy Reuben Soup

• 1 cup sauerkraut, well drained
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 3 tablespoons butter or 3 tablespoons margarine
• 1/4 cup unsifted flour
• 3 cups water
• 4 teaspoons beef bouillon or 4 beef bouillon cubes
• 1/2 lb cooked corned beef, shredded
• 3 cups half-and-half
• 1 (12 ounce) package swiss cheese, shredded
• 6 -8 slices rye bread or 6 -8 slices pumpernickel bread, toasted and cut into quarters

1. In a large saucepan cook onion and celery in butter until tender.
2. Stir in flour until smooth.
3. Gradually stir in water and bouillon and bring to a boil.
4. Reduce heat and simmer uncovered, 5 minutes.
5. Add corned beef, saurkraut, half and half, and 1 cup cheese.
6. Cook for 30 minutes, until slightly thickened, stirring frequently.
7. Ladle into 8 oven proof bowls.
8. Top each with toasted bread and 1/2 cup of cheese.
9. Broil until cheese melts.

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

Taken from www.food.com/recipe/creamy-reuben-soup-46875 (may not work)