SAUERKRAUT SOUP - The NEW Chicken Soup

• 1 cup Frank's or SnowFloss Kraut, well drained
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 3 Tbs butter or margarine
• 1/4 cup unsifted flour
• 3 cups water
• 4 tsp beef flavored bouillon or beef bouillon cubes
• 1/2 lb corned beef, shredded
• 3 cups half and half
• 12 oz pkg swiss cheese, shredded
• 6 to 8 slices rye or pumpernickel bread, toasted and cut into quarters

1. In a large saucepan cook onion and celery in butter until tender.
2. Stir in flour until smooth.
3. Gradually stir in water and bouillon and bring to boil. Reduce heat and simmer uncovered 5 minutes.
4. Add corned beef, kraut, half and half and 1 cup cheese.
   Cook 30 minutes until slightly thickened, stirring frequently.
5. Ladle into 8 oven-proof bowls. Top each with toasted bread and 1/2 cup cheese.
6. Broil until cheese melts. Serve immediately.
   
   Prep Time: 20 minutes
   Cook Time: 45 minutes