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Ingredients
1/2 Cup onion, chopped
1/4 Cup celery, chopped
3 Tablespoons butter
1/4 Cup flour
3 Cups water
4 Teaspoons instant beef bouillon or 4 beef boullion cubes
1/2 Pound corned beef, shredded
1 Cup sauerkraut, well drained
3 Cups half & half
3 Cups Swiss cheese, shredded
6 - 8 Slices rye or pumpernickel bread, toasted & cut into triangular quarters
Instructions
In a large saucepan, saut� 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 for five minutes.
Add corned beef, sauerkraut, half-and-half and 1 cup of the cheese. Cook for 30 minutes, or until slightly thickened, stirring frequently.
Ladle into eight ovenproof bowls. Top each bowl with a slice of bread and put 1/4 cup cheese on top of the bread. Place under the broiler until cheese melts and browns ever so slightly.