Reuben Soup

1 c. onion – chopped

1 c. celery – sliced

4 Tbsp. butter

2 c. chicken broth

2 c. beef broth

1 tsp. baking soda

4 Tbsp. cornstarch

4 Tbsp. water

2 c. sauerkraut – rinsed and drained

4 c. half & half

4 c. corned beef – diced

2 c. Swiss cheese – shredded

salt

pepper

In a large saucepan, sauté onion and celery in butter until tender.  Add broth & baking soda.

Combine cornstarch and water.  Add to pan and bring to a boil.  Boil for 4 minutes, stirring occasionally.  Reduce heat. Add sauerkraut, cream, and corned beef.  Simmer 15 minutes.  Add cheese and heat until melted.  Add salt & pepper.  Enjoy !

                                      Submitted by:  Nadine Fisher