Reuben Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 12 cup chopped yellow onion
• 1 tablespoon all-purpose flour
• 4 cups beef stock or 4 cups broth
• 1 cup sauerkraut, drained and rinsed
• 1 bay leaf
• 12 teaspoon salt
• 12 teaspoon dried thyme
• pepper
• 12 lb thinly sliced deli corned beef, shredded
• 10 -12 slices rye cocktail bread
• 2 cups grated swiss cheese

1. In a big soup pot, melt the butter over medium heat.
2. Add in the onion; stir/saute for 5 minutes or until tender.
3. Sprinkle the flour over the onions; stir to mix.
4. Add in the beef stock and sauerkraut; stir to combine.
5. Add in the next 5 ingredients; simmer for 15-20 minutes.
6. Right before you are ready to serve, place bread slices on a baking sheet; broil for 2 minutes; turn and sprinkle with Swiss cheese; broil until cheese melts.
7. When you are ready to serve, check seasonings and adjust; remove bay leaf.
8. Ladle soup into bowls and float 1 piece of rye toast on top of each bowl.
9. Pass around the remaining toast to go with the soup.

butter, yellow onion, flour, beef stock, sauerkraut, bay leaf, salt, thyme, pepper, beef, rye cocktail bread, swiss cheese

Taken from www.food.com/recipe/reuben-soup-99477 (may not work)