Creamy Reuben Soup

• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 3 Tbsp. margarine or butter
• 1/4 c. unsifted flour
• 3 c. water
• 4 tsp. beef flavor instant bouillon or 4 beef flavor bouillon cubes
• 1/2 lb. shredded corned beef
• 1 c. well drained sauerkraut
• 3 c. half and half
• 3 c. (12 oz.) shredded Swiss cheese
• 6 to 8 slices rye or pumpernickel bread, toasted and cut into quarters

1. In large saucepan, cook onion and celery in margarine until tender.
2. Stir in flour until smooth.
3. Gradually stir in water and bouillon.
4. Bring to boil.
5. Reduce heat; simmer, uncovered, 5 minutes.
6. Add corned beef, sauerkraut, half and half and 1 cup of cheese.
7. Cook 30 minutes until slightly thickened, stirring frequently.
8. Ladle into 8 ovenproof bowls.
9. Top each with bread and cheese.
10. Broil until cheese melts.
11. Serve immediately. Refrigerate leftovers.
12. Yield:
13. about 2 quarts.

onion, celery, margarine, flour, water, beef flavor, corned beef, sauerkraut, swiss cheese, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871251 (may not work)