Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

"When we're lucky, this 1/2 t Baking soda
-soup is served in the staff 2 T Cornstarch
Cafeteria at school. The 2 T Water
-cooks have served it for 3/4 c Sauerkraut, rinsed
-years -drained
And it remains a special 2 c Light cream
-favorite." - Mary Lindell 3/4 c Sauerkraut, rinsed and
1/2 c Chopped onion -drained
1/2 c Sliced celery 2 c Chopped cooked corned beef
2 T Butter or margarine 1 c Rye croutons, optional
1 c Chicken broth 4 oz Shredded Swiss cheese
1 c Beef broth Salt and pepper to taste

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. Serves: 6 (1 1/2 quarts) From: "Taste of Home"
Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-16-94

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