| | Directions |
- In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth.
- Gradually stir in beef stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in corned beef, sauerkraut, cream, milk and cheese. Cook and stir for 30 minutes or until slightly thickened.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 3 tablespoons butter |
| - | | 1/2 cup onion , chopped |
| - | | 2 stalks celery , diced |
| - | | 3 tablespoons flour |
| - | | 3 cups beef stock |
| - | | 8 ounces shredded corned beef |
| - | | 1 cup sauerkraut , drained |
| - | | 1 cup half-and-half cream |
| - | | 2 cups milk |
| - | | 1 cup shredded Swiss cheese |
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