Reuben Soup

From: Frank Lopez
Date: Fri, 24 Sep 93 22:10:32 EDT
PRODIGY(R) interactive personal service         09/24/93         9:49 PM

This is an excellent 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     


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