2 tbsp. butter
1 onion, chopped
1 (32 oz.) box chicken broth (4 cups)
1 cup sauerkraut, drained & chopped
1 bay leaf
2 tbsp. cornstarch
1/4 cup cold water
1 cup whipping cream
1 cup half & half
1 lb. deli corned beef, cubed
1 cup shredded Swiss cheese
salt and white pepper, to taste

GARNISH:

rye croutons

Melt butter in a medium saucepan. Add onion and cook until soft add broth, sauerkraut and bay leaf. Cover, reduce heat and simmer for 15 minutes.

In a small bowl, mix cornstarch and water. Add to saucepan, stir in cream, half & half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often, do not boil.

Remove bay leaf and add salt and pepper.

Ladle into bowls and sprinkle with croutons.

Serves 6.

Submitted by: Judy Brannock