Recipe - Cream Of Ruben Soup

One half cup Beef stock
One half cup Chicken stock
One fourth cup Chopped coarse celery
One fourth cup Coarse chopped onion
One fourth cup Chopped green pepper
1 tablespoon Cornstarch dissolved
In 2 Tb water
1 cup (One fourth lb) coarse chopped
Corned beef
1 cup Chopped Swiss cheese
Three fourths cup Sauerkraut drained and
Rinsed
One fourth cup (One half stick) butter
2 cup Half and half
Chopped fresh chives for
Garnish

Combine beef and chicken stock, celery, onion and green pepper in large
saucepan and bring to boil over high heat. Reduce heat and simmer until
vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and
continue cooking until soup thickens. Remove from heat and stir in corned
beef, Swiss cheese and sauerkraut, blending well. Melt butter in large
double boiler over medium heat. Stir in half and half. Add soup and blend
until smooth. Heat through, but do not boil. Garnish with chives.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini