1/2 c. beef broth
1/2 c. chicken broth
1/4 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tbsp. cornstarch dissolved in 2 tbsp. water
1 c. shredded corned beef
1 c. chopped Swiss cheese
3/4 c. sauerkraut, drained, rinsed, squeezed dry
1/4 c. butter
2 c. half and half
Salt & pepper

Bring broths, celery, onion, green pepper to boil in saucepan. Simmer until vegetables are crisp tender at reduced heat. Blend in dissolved cornstarch and cook until soup thickens, about 5 minutes. Remove from heat. Add beef, cheese, sauerkraut. Melt butter on low heat. Blend in half and half. Add to soup and stir until smooth and heated through. Do not boil. Season with salt and pepper.