NOSHVILLE DELICATESSEN REUBEN SOUP
1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1 teaspoon pepper
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups chredded Swiss cheese
8 slices rye bread, toasted and cut into croutons
In a large saucepan, cook onion, celery and pepper in butter until tender; stir
in flour until smooth. Gradually stir in water and bouillon, and bring to a boil.
Reduce heat to low, and simmer for 5 minutes.
Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir
for 30 minutes or until lightly thickened.
Ladle soup in soup bowls. Garnish with rye croutons and shredded Swiss