Cream Of Reuben Soup - cooking recipe

Ingredients

1/2 c. beef broth
1/2 c. chicken broth
1/4 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
1 Tbsp. cornstarch in 2 Tbsp. water
1 c. chopped corned beef
1 c. chopped Swiss cheese
3/4 c. sauerkraut, rinsed and drained
1/4 c. butter
2 c. half and half (cream)

Preparation

Combine broths, celery, onion and green pepper; bring to a boil. Simmer until tender-crisp (5 minutes). Add cornstarch and water; cook until thickened. Remove from heat; stir in beef, cheese and kraut. Melt butter and stir in half and half. Add to other soup mix; heat through, but do not boil. Garnish with chives, if desired. Serves 8.