Reuben Soup

Ingredients

• 2 tablespoons butter
• 1 cup finely diced celery
• 1 cup finely diced onion
• 1 quart water
• 2 tablespoons chicken base
• 1/4 teaspoon white pepper
• 1/2 cup chopped, drained sauerkraut
• 1 cup julienned corned beef
• 1 cup heavy cream
• 2 tablespoons chopped parsley
• 1 teaspoon chef's salt or Homemade Chef's Salt
• 4 ounces butter (for roux)
• 4 ounces all-purpose flour (for roux)
• 2 cups rye croutons
• 2 cups grated Swiss cheese

Instructions

1. Melt 2 tablespoons butter in a 4 quart soup pot. Add celery and onion. Cook until tender. Add next 8 ingredients. Bring to a simmer, but DO NOT boil.
2. Melt 4 ounces butter in a small skillet. Add 4 ounces flour and cook for 2 minutes over low heat to make the roux. Thicken simmering pot with roux. Do not add all roux if you like thin soup.
3. Garnish each cup or bowl with rye croutons and Swiss cheese.