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Reuben Soup

1/2 cup beef broth
1/2 cup chicken broth
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped green bell pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 cup shredded corned beef (about 1/4 pound)
1 cup chopped Swiss cheese
3/4 cup sauerkraut, drained, rinsed and squeezed dry
1/4 cup (1/2 stick) butter
2 cups half and half
Salt and freshly ground pepper

Bring broths, celery, onion and green pepper to boil in heavy medium
saucepan. Reduce heat and simmer until vegetables are crisp-tender,
about 5 minutes. Blend in dissolved cornstarch and cook until soup
thickens, about 5 minutes. Remove from heat. Add beef, cheese and
sauerkraut.

Melt butter in top of double boiler set over gently simmering water.
Blend in half and half. Add soup and stir until smooth and heated
through; do not boil. Season with salt and pepper. Ladle into bowls
and serve.

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