Reuben Soup

Ingredients:
1 cup onion, finely diced
1 cup celery, fined diced
5 tablespoons butter
Salt and pepper
4 tablespoons flour
2 cups chicken stock
1 1/2 cups finely chopped corned beef
1 1/2 cups sauerkraut, drained
3 cups half and half
3 cups Swiss cheese, shredded
3 tablespoons ketchup
2 tablespoons dill pickle relish
Chopped Italian parsley
Rye bread or rye croutons

Directions:
In a large soup pan, cook unions and celery in butter until tender. Season with a little salt and pepper. Add flour and cook for another minute or two, stirring constantly. Add stock and bring to a boil, whisking often until it starts to thicken. Turn down heat a bit and stir in half and half, sauerkraut and corned beef. Add Swiss cheese a handful at a time. Whisk until cheese is melted. Add ketchup and relish. Taste to see if a little more salt and pepper is needed. If soup gets too thick, add a little more stock, half and half, or milk. Serve with parsley on top/

Notes:
Great with rye bread for dipping or with rye croutons on top!