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