Name: Reuben Soup
Ingredients: 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 cup half and half; 3 cup shredded Swiss cheese; 6 to 8 slices rye or pumpernickel bread, toasted and cut into triangles

Reuben Soup

Ingredients

1/2 cup onion, chopped
1/4 cup celery, chopped
3 Tbsp butter
1/4 cup flour
3 cups water
4 tsps 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 to 8 slices rye or pumpernickel bread, toasted and cut into triangles

Instructions

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.