Amy's Reuben Soup

Ingredients:

1 cup finely chopped onion

1 cup finely chopped celery

6 tablespoons butter

2 teaspoons garlic salt

1 teaspoon black pepper

4 tablespoons flour

2 cups shredded of finely chopped corned beef

1 (14 ounce) can sauerkraut, drained

8 to 10 cups milk

2 tablespoons chicken soup base

4 cups shredded swiss cheese, divided

1/4 cup ketchup

1 tablespoon horseradish (optional)

Fresh chopped parsley

Rye bread or rye croutons

Directions:

In a large soup pan, saute onions and celery in butter until tender.  Season with garlic salt and pepper.  Add flour, stirring constantly.  Cook for about a minute.  Gradually stir in 8 cups milk and soup base and bring to a boil, whisking often.  Reduce heat to low, and simmer until it starts to thicken.  Turn heat way down and add ketchup, corned beef, sauerkraut, horseradish, and 3 1/2 cups cheese.  Stir until cheese melts.  If too thick, add more milk.  Taste to see if more salt and pepper is needed.  Serve with extra shredded swiss cheese and chopped parsley.  Great with rye bread or rye croutons.