Ingredients:
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped yellow onions
1 tablespoon all-purpose flour
4 cups beef stock or 4 cups broth
1 cup sauerkraut, drained and rinsed
1 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
pepper
1/2 lb thinly sliced deli corned beef, shredded
10 -12 slices rye cocktail bread
2 cups grated swiss cheese
Directions:
In a big soup pot, melt the butter over medium heat.
Add in the onion; stir/saute for 5 minutes or until tender.
Sprinkle the flour over the onions; stir to mix.
Add in the beef stock and sauerkraut; stir to combine.
Add in the next 5 ingredients; simmer for 15-20 minutes.
Right before you are ready to serve, place bread slices on a baking sheet; broil for 2 minutes; turn and sprinkle with Swiss cheese; broil until cheese melts.
When you are ready to serve, check seasonings and adjust; remove bay leaf.
Ladle soup into bowls and float 1 piece of rye toast on top of each bowl.
Pass around the remaining toast to go with the soup.
Servings: 4
Time preparation: 45 min.
Time total: 72 min.