Directions

1In a large saucepan cook onion and celery in butter until tender.

2Stir in flour until smooth.

3Gradually stir in water and bouillon and bring to boil.

4Reduce heat and simmer uncovered 5 minutes.

5Add corned beef, kraut, half and half and 1 cup cheese.

6Cook 30 minutes until slightly thickened, stirring frequently.

7Ladle into 8 oven-proof bowls.

8Top each with toasted bread and 1/2 cup cheese.

9Broil until cheese melts. Serve immediately.