Serves: 8 / Preparation time: 10 minutes / Total time: 45 minutes

4 tablespoons unsalted butter

½ cup chopped sweet onion

½ cup chopped celery

¼ cup all-purpose flour

3 cups water

2 beef bouillon cubes or reduced-sodium beef bouillon granules

2 cups chopped, cooked corned beef

2 cups finely shredded green or savoy cabbage

2 cups fat-free half-and-half or light cream

1 ½ cups shredded Swiss cheese, divided

In a large soup pot, melt the butter over medium heat. Add the onion and celery and saute until tender, about 3 minutes. Stir in the flour and cook 2 minutes.

Stir in the water and add the bouillon; bring to a boil. Reduce the heat, simmer uncovered for 5 minutes. Add the corned beef and cabbage. Whisk in the half-and-half and 1 cup of the Swiss cheese. Cook for about 20 to 30 minutes or until the mixture thickens slightly. Stir occasionally.

Serve in individual bowls or cups, topping each with 1 tablespoon of the remaining shredded cheese.

236 calories (64 percent from fat), 17 grams fat (9 grams sat. fat), 7 grams carbohydrates, 13 grams protein, 561 mg sodium, 64 mg cholesterol, 1 grams fiber.