Maybe this time it will post.
Cream of Reuben Soup (I think this is from my aunt, but she might have cut it out of a newspaper)
2-1/4 c beef broth
2-1/2 c chicken broth
1/4 c celery, diced
1/2 c onion, chopped (I like to use purple onion, but you can use whatever you have)
1/4 c chopped green pepper
1 c grated Swiss cheese
3/4 c sauerkraut, drained
1/4 c butter, unsalted
2 c 1/2 and 1/2 or milk
1 T cornstarch
1 c chopped corned beef!!
8 slices pumpernickel bread
Directions:
1. Saute celery, onion, green pepper in chicken and beef broth (about 3-5 minutes). Reduce heat and simmer until veggies are crisp-tender.
2. Remove from stove, blend in corned beef, Swiss cheese and sauerkraut.
4. Blend well.
5. In a double boiler well coated with remaining butter, stir the rest of the ingredients, stirrirng the rest of the time. Mix until smooth. Heat=--do not boil. Serve in bowl over a slice of "to die for" pumpernickel bread, a dollop of sour cream with a dash of French dressing, pumpernickel croutons. A Reuben sandwich in a bowl.
Note: Do NOT make this if you are addicted to Reuben sandwiches or corned beef.
The last time I made this, I added dill pickle juice and caraway seeds when I was making the soup 'base."