1/2 c. chopped onion
1/2 c. chopped celery
1/2 tbsp. caraway seed
1/2 c. + 2 tbsp. butter, divided
6 c. chicken stock or chicken broth
1 c. flour
2 c. sauerkraut, drained
1 c. finely chopped cooked corned beef
Salt
White pepper
2 c. half and half OR light cream

In a large saucepan, sauté onion, celery and caraway seed in 2 Tbsp. butter until slightly soft. Add chicken stock or chicken broth and bring to a boil. In a small saucepan, melt 1/2 c. butter, stir in flour. Mix well and add to the boiling soup, stirring to combine thoroughly. Reduce heat to a simmer. Stir in sauerkraut and corned beef. Add salt and white pepper to taste. Just before serving, add half and half or light cream. Heat, but do not let soup come to a boil. Serve immediately. This holds well in a Crock-Pot.