From Janice Erickson
1/2 cup onion, chopped
1/4 cup celery, chopped
3 tbsp. butter
1/4 cup flour
3 cups chicken broth
1 lb. corned beef, shredded
2 cups sauerkraut, well drained
3 cups shredded Swiss cheese
3 cups Half & Half or cream
6-8 slices rye or pumpernickel bread, toasted and cut into triangles
In large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in broth and bring to boil. Reduce heat, simmer uncovered for 5 minutes. Add corned beef, sauerkraut, cream and 1 cup cheese. Cook for 30 minutes, or until slightly thickened, stirring frequently. Ladle into 8 ovenproof bowls. Top each with slice of bread and 1/4 cup cheese on top. Place in oven under broiler until cheese melts and starts to brown.