Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Beef stock
1/2 c Chicken stock
1/4 c Chopped coarse celery
1/4 c Coarse chopped onion
1/4 c Chopped green pepper
1 tb Cornstarch dissolved
In 2 Tb water
1 c (1/4 lb) coarse chopped
Corned beef
1 c Chopped Swiss cheese
3/4 c Sauerkraut drained and
Rinsed
1/4 c (1/2 stick) butter
2 c 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.

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