From: Frank Lopez email@example.com Date: Fri, 24 Sep 93 22:10:32 EDT PRODIGY(R) interactive personal service 09/24/93 9:49 PM FROM: MICHAEL GROSZ (VBFF60A) 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 lightly.
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