1/2 cup - Chopped Onions
1/2 cup - Sliced Celery
2 Tbs. - Butter
1 cup - Chicken broth
1/2 tsp. - Baking soda
2 Tbs. - Cornstarch
2 Tbs. - Water
3/4 cup - Sauerkraut, rinsed and drained
2 cups - 1/2 & 1/2 cream
2 cups - Corned beef, chopped & cooked
1 cup  - Swiss Cheese, Shredded (4 oz.)
Salt and Pepper to taste
Rye croutons, optional

•  In a large saucepan, sauce onion and celery in butter until tender.
  Add broth and baking soda.
  Combine cornstarch and water until smooth; gradually add to pan.
  Bring to a boil:
  cook and stir for 2 minutes or until thickened.
  Reduce heat.

• Add sauerkraut, cream and corned beef;
  Simmer and stir for 15 minutes.
  Add cheese;
  Heat until melted.
  Add salt & pepper. Garnish with croutons if desired.

          Mary Lindell, Sanford, Michigan