1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons canna-butter ( see our recipe)
1/4 cup all-purpose canna-flour ( see our recipe )
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread toasted
1Using a large saucepan cook the onions and celery in your canna-butter until tender and then stir in your canna-flour.
2Next you will want to slowly stir in the 3 cups of water and bouillon and bring mixture to a boil.
3Then just turn your heat to low and allow to simmer for about 5 minutes.
4Next you will want to stir in the corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for around 30 minutes or until slightly thickened.
5Now you can go and get your broiler preheated.
6Place the soup into 8 oven safe bowls and top each serving with a slice of bread (1 Slice per bowl, you can cut each slice into pieces or leave whole)
7Then sprinkle 1/4 cup of the cheese on top of the rye bread for each bowl.
8Place bowls in oven under broiler until the cheese melts and is lightly browned.