Recipe: Reuben Soup

Reuben Soup

1/2 cup onion, chopped
1/4 cup celery, chopped
3 Tbsp butter
1/4 cup flour
3 cup water
4 tsp instant beef bouillon or 4 beef bouillon cubes
1/2 pound corned beef, shredded
1 cup sauerkraut, well drained
3 cups half and half
3 cups shredded Swiss cheese
6 - 8 slices rye or pumpernickel bread, toasted and cut
into triangle quarters

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;
simmer uncovered for 5 mins. Add corned beef, sauerkraut,
cream and 1 cup of the cheese. Cook for 30 mins. or until
slightly thickened, stirring frequently. Ladle into 8
ovenproof bowls. Top each with a slice of bread and put
1/4 cup of the cheese on top of the bread. Place in oven
under broiler until the cheese melts and browns ever so
lightly.