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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 to 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 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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