Cream of Reuben Soup
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup green pepper
1 tablespoon cornstarch dissolved in
2 tablespoons cold water
1 cup coarsely chopped corned beef ( 1/4 pound)
1 cup shredded Swiss cheese (4 ounces)
3/4 cup Steinfeld's Sauerkraut, rinsed and drained
1/4 cup butter
2 cups half and half
Chopped fresh chives, garnish optional
Combine first five ingredients in large saucepan and bring to boil over high heat. Reduce heat and simmer vegetables until crisp tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well.
Melt butter in large double boiler over medium heat. Stir in half and half. Add soup and blend until smooth. Heat through but do not boil. Garnish with chives.
Bon Appetit