Title: Cream of Ruben Soup
Categories: Soup
Yield: 1 Servings
| 1/2 | c | Beef stock |
| 1/2 | c | Chicken stock |
| 1/4 | c | Chopped coarse celery |
| 1/4 | c | Coarse chopped onion |
| 1/4 | c | Chopped green pepper |
| 1 | tb | Cornstarch dissolved In 2 Tb water |
| 1 | c | (1/4 lb) coarse chopped Corned beef |
| 1 | c | Chopped Swiss cheese |
| 3/4 | c | Sauerkraut drained and Rinsed |
| 1/4 | c | (1/2 stick) butter |
| 2 | c | 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.