Ingredients
| 1/2 cup | chopped onion | | 1/2 cup | sliced celery | | 2 tbsp. | butter or | | margarine | | 1 cup | chicken broth | | 1 cup | beef broth | | 1/2 tsp. | baking soda | | 2 tbsp. | cornstarch | | 2 tbsp. | water | | 3/4 cup | sauerkraut, rinsed and drained | | 2 cups | light cream | | 2 cups | chopped cooked corned beef | | 1 cup | shredded Swiss cheese | | Salt and pepper, to taste | | Rye croutons (optional) |
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Instructions
In a large saucepan, 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 for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons, if desired.
Author's Comments
When we're lucky, this soup is served in the staff cafeteria at school. The cooks have served it for years and it remains a special favorite.
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