Ingredients

• 3 tablespoons butter
• 0.5 cups chopped onion
• 0.25 cups chopped celery
• 0.25 cups all-purpose flour
• 3 cups water
• 4 cubess beef bouillon
• 3 cups half-and-half cream
• 3 cups shredded Swiss cheese , divided
• 8 ounces shredded corned beef
• 1 cup sauerkraut , drained
• 8 slices rye bread , toasted and cut into triangles

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
2. 2 Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
3. 3 Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
5. 5 Place under the preheated broiler until cheese is melted and lightly browned.

Nutrition per serving