Reuben Soup - cooking recipe

Ingredients

1/2 cup onion, chopped
1/2 cup celery, chopped
2 tablespoons butter
1 cup chicken broth
1 cup beef broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed, drained, and chopped
2 cups half-and-half
2 cups corned beef, chopped (do not use canned)
1 cup swiss cheese, shredded
salt
pepper
rye crouton

Preparation

In a soup kettle, saute onion and celery in butter until tender.
Add broth and baking soda.
Combine cornstarch and water; add to pan.
Bring to a boil; boil for 2 minutes, stirring occasionally.
Reduce heat.
Add sauerkraut, cream and corned beef.
Simmer and stir 15 minutes.
Add cheese; heat until melted.
Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
Garnish with rye croutons.
**This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.