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Reuben Soup
½ cup onion, chopped
¼ cup celery, chopped
3 Tbsp butter
¼ cup flour
3 cup water
4 tsp instant beef bouillon or 4 beef bouillon cubes
½ 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 triangles
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 ¼ cup of the cheese on top of the bread. Place in oven under
broiler until the cheese melts and browns ever so lightly.
   
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