Cream of Reuben Soup

Happy Friday!! Here's one for all you Reuben fans:
(8 servings)

1/2 cup low sodium* beef stock
1/2 cup low sodium* chicken stock
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped sweet* white onion
1/4 cup coarsely chopped red bell pepper (optional)*
1 T. cornstarch dissolved in 2 T. water
1 cup (about 1/4 lb.) chopped corned beef
1 cup shredded Swiss cheese
3/4 cup sauerkraut, drained and rinsed
1/2 stick butter
2 cups half and half
Chopped fresh chives

Combine first 5 ingredients in a large saucepan, and bring to a boil over high heat. Reduce heat and simmer until veggies are crisp-tender, about 5 mins. Add dissolved cornstarch and continue cooking til soup thickens. Remove from heat and stir in corned beef, Swiss cheese, and sauerkraut, blending well. Melt butter in a large double boiler over med. heat. Stir in half and half. Add soup, and blend until smooth with an immersion blender. Heat through, but do not boil. Garnish bowls with chives. Serve with buttered toasted slices of marble rye. Sounds Yumola to me!!

"Don't let anyone steal your joy today".

Have FUN in spite of the rain.

Love,

MM