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CREAMY REUBEN SOUP 
1/2 c. onions, chopped
1/4 c. celery, chopped
1/4 c. green pepper, chopped
2 tbsp. butter
2 tbsp. flour
1 c. beef stock
4 oz. corned beef
1 c. (4 oz.) Swiss cheese, shredded
3/4 c. sauerkraut, rinsed & drained
1/4 c. butter
2 c. half & half

Melt butter in a heavy Dutch oven and saute chopped vegetables until tender, about 10 minutes. Add flour and stir over medium heat for about 5 minutes. Whisk in stock. Stir until smooth and thickened. Remove from heat and stir in corned beef, cheese and sauerkraut. (Stir until cheese is melted and all ingredients blended. Melt butter in small saucepan and stir in half & half. Gently heat until warm to hot. Blend all together.
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