Reuben Soup
["1/2 c. onion, chopped", "1/4 c. celery, chopped", "3 Tbsp. butter", "1/4 c. flour", "3 c. water", "4 tsp. instant beef bouillon or 4 beef bouillon cubes", "1/2 lb. corned beef, shredded", "1 c. sauerkraut, well drained", "3 c. half and half", "3 c. shredded Swiss cheese", "6 to 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 minutes. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 minutes 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."]
["onion", "celery", "butter", "flour", "water", "instant beef bouillon", "corned beef", "sauerkraut", "Swiss cheese", "bread"]