1/2 cup of Beef stock 1/2 cup of Chicken stock 1/4 cup of Chopped coarse celery 1/4 cup of Coarse chopped onion 1/4 cup of Chopped green pepper 1 tablespoon of Cornstarch dissolved in 2 tablespoons of water 1 cup of coarsely chopped corned beef 1 cup of chopped Swiss cheese 3/4 cup of Sauerkraut drained and rinsed 1/4 cup of (1/2 stick) butter 2 cups of Half and half Chopped fresh chives for Garnish
Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy 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. Serves 1 Back to Sauerkraut recipes
