Creamy Reuben Soup - cooking recipe

Ingredients

1 cup sauerkraut, well drained
1/2 cup onion, chopped
1/4 cup celery, chopped
3 tablespoons butter or 3 tablespoons margarine
1/4 cup unsifted flour
3 cups water
4 teaspoons beef bouillon or 4 beef bouillon cubes
1/2 lb cooked corned beef, shredded
3 cups half-and-half
1 (12 ounce) package swiss cheese, shredded
6 -8 slices rye bread or 6 -8 slices pumpernickel bread, toasted and cut into quarters

Preparation

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 and simmer uncovered, 5 minutes.
Add corned beef, saurkraut, half and half, and 1 cup cheese.
Cook for 30 minutes, until slightly thickened, stirring frequently.
Ladle into 8 oven proof bowls.
Top each with toasted bread and 1/2 cup of cheese.
Broil until cheese melts.