1/2 C. chopped onion
1/2 C. sliced celery
2 T. butter or margarine
1 C. chicken broth
1/2 tsp. baking soda
2 T. cornstarch
2 T. water
3/4 C. sauerkraut, rinsed and drained
2 C. light cream
2 C. chopped corned beef
1 C. shredded Swiss cheese
Salt and pepper to taste

In a large saucepan, sauté onion and celery in butter until tender.
Add broths and baking soda. Combine cornstarch and water; add
to pan. Bring to a boil. Boil for two minutes, stirring occasionally.

Reduce heat. Add sauerkraut, cream and corned beef; simmer
and stir for 15 minutes. Add cheese; heat until melted. Add salt
and pepper. Garnish with rye croutons, if desired.

Yields 6 servings.

B-man :wink: