RECIPE INSTRUCTIONS:

1. Place 10 slices of toasted rye bread (cut into cubes) onto a rimmed baking sheet and brush with melted butter under the broiler. Keep a careful eye on them to make sure they don't burn. Turn occasionally to get them golden brown and crunchy.
2. Melt 1/2 C and 1 T butter over medium heat. Cook and stir onion and celery until tender—approximately 10 minutes. Gradually stir in flour and broth. Boil and simmer for 10 minutes.
3. Stir in corned beef, half and half, cheese, and sauerkraut.
4. Stir frequently until soup thickens, about 30-40 minutes.

Serve in bowls topped with toasted rye bread cubes. Add croutons and more shredded cheese to the top so the cheese melts on the bread. Enjoy.