Cream of Reuben Soup

This is from Bon Appetit Nov. 1981

• Ready In: 30 mins
• Serves: 4-6
• Yields: 1 pot

Ingredients

• 1⁄2 cup beef broth
• 1⁄2 cup chicken broth
• 1⁄4 cup celery, chopped
• 1⁄4 cup green pepper, chopped
• 1⁄4 cup onion, chopped
• 1  tablespoon cornstarch
• 2  tablespoons water
• 1  cup corned beef, chopped
• 1  cup swiss cheese, shredded
• 3⁄4 cup sauerkraut, drained and rinsed
• 1⁄4 cup butter
• 2  cups half-and-half

Directions

1. Combine broth, celery, green pepper, and onion in sauce pan. Bring to a boil and reduce heat about 5 minutes until veggies are tender.
2. Combine cornstarch and water, add and continue cooking until thick.
3. Remove from heat and add corned beef, swiss cheese and sauerkraut.
4. In a double boiler or another pan, melt butter and stir in half and half.
5. Add to the soup and blend until smooth.
6. Heat through but do not boil.
7. Serve with pumpernickel croutons.