Reuben Soup

• 1/2 c. chopped onion
• 1/2 c. sliced celery
• 2 Tbsp. butter
• 1 c. chicken broth
• 1 c. beef broth
• 1/2 tsp. baking soda
• 2 Tbsp. cornstarch
• 2 Tbsp. water
• 3/4 c. sauerkraut, rinsed and drained
• 2 c. light cream
• 2 c. chopped cooked corned beef
• 1 c. shredded Swiss cheese
• salt and pepper to taste
• rye croutons (optional)

1. In a large saucepan, saute onion and celery in butter until tender.
2. Add broth and baking soda.
3. Combine cornstarch and water; add to pan.
4. Bring to a boil; boil for 2 minutes, stirring occasionally.
5. Reduce heat.
6. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes.
7. Add cheese and heat until melted. Add salt and pepper.
8. Garnish with croutons if desired.
9. Makes 1 1/2 quarts.

onion, celery, butter, chicken broth, beef broth, baking soda, cornstarch, water, sauerkraut, light cream, beef, swiss cheese, salt, rye croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816969 (may not work)