Reuben Soup

• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups water
• 4 cubes beef bouillon
• 8 ounces shredded corned beef
• 1 cup sauerkraut, drained
• 3 cups half-and-half cream
• 3 cups shredded Swiss cheese
• 8 slices rye bread, toasted and cut into triangles

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 to low, and simmer for 5 minutes.
2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
3. Preheat broiler.
4. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

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

Taken from www.allrecipes.com/recipe/13156/reuben-soup/ (may not work)