2 Tbl Shallot, Minced 5 Cups Beef Broth
1/4 Cup Celery, Chopped 8 Ounce Corned Beef, Shredded
3 Tbl Butter 15 Ounce Sauerkraut, Drained
1/4 Cup Cake Flour 3 Cups Half & Half
2 Tsp Caraway Seed 2.5 Cup Swiss Cheese
Melt butter and soften shallot and celery. Stir in flour until smooth. Add the broth a little at a time, stirring well after each addition to avoid lumps. Add caraway seed and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in corned beef, sauerkraut, cream and cheese. Cook and stir for 30 minutes or until thickened OR stir until cheese is melted and put in a slow cooker on low for 1 - 2 hours.
Per Serving: 347 Cal (61% from Fat, 22% from Protein, 16% from Carb); 19 g Protein; 24 g Tot Fat; 14 g Sat Fat; 7 g Mono Fat; 14 g Carb; 2 g Fiber; 2 g Sugar; 369 mg Calcium; 2 mg Iron; 1184 mg Sodium