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REUBEN SOUP

1 c chopped celery
1 c chopped onion
1/4 c. margarine or butter
2 c chicken broth
2 c beef broth
1 t baking soda
1/4 c cornstarch
1/4 c water
1 1/2 c sauerkraut, rinsed and drained
4 c milk
4 c chopped cooked corned beef
2 c shredded Swiss cheese
salt
black pepper
Rye croutons, optional

Saute onion and celery in margarine or butter until al dente.
Transfer to Crock-Pot. Stir in broths and baking soda. Combine
corn starch and water and add to Crock-Pot. Stir in sauerkraut,
milk, and corned beef. Cover and cook on High 4-5 hours. Stir in
cheese and cook 30 minutes. Season with salt and pepper. Serve.
Garnish with croutons if desired. Serves 12.

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