2 tablespoons butter
1 cup finely diced celery
1 cup finely diced onion
1 quart water
2 tablespoons chicken base
1/4 teaspoon white pepper
1/2 cup chopped, drained sauerkraut
1 cup julienned corned beef
1 cup heavy cream
2 tablespoons chopped parsley
1 teaspoon chef's salt
4 ounces butter (for roux)
4 ounces flour (for roux)
2 cups rye croutons
2 cups grated Swiss cheese

Melt 2 tablespoons butter in a 4-quart soup pot. Add celery and onion. Cook until tender. Add next 8 ingredients. Bring to a simmer, but DO NOT boil.

Melt 4 ounces butter in a small skillet. Add 4 ounces flour and cook 2 minutes over low heat to make the roux. Thicken simmering pot with roux. Do not add all roux if you like thin soup. Garnish each cup or bowl with rye croutons and Swiss cheese.