Quick Creamy Reuben Soup

• 6 slices rye bread
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup all-purpose flour
• 3 cups water
• 4 teaspoons beef bouillon
• 1 1/4 pounds shredded corned beef
• 3 cups half-and-half
• 3 cups shredded Swiss cheese, divided
• 1 cup sauerkraut, drained

1. Toast rye bread in a toaster until lightly browned.
2. Cut into cubes.
3. Melt butter in a large pot over medium-high heat.
4. Cook and stir onion and celery in butter until tender, 5 to 10 minutes.
5. Stir flour into onion mixture.
6. Gradually stir water and bouillon into onion mixture.
7. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
8. Stir corned beef, half-and-half, 1 cup Swiss cheese, and sauerkraut into pot.
9. Cook, stirring frequently, until soup thickens, about 30 minutes.
10. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
11. Ladle soup into 8 oven-proof bowls.
12. Top each soup bowl with bread cubes and 1/4 cup cheese.
13. Broil soup in the preheated oven until cheese is melted, 2 to 3 minutes.

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

Taken from allrecipes.com/recipe/quick-creamy-reuben-soup/ (may not work)