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Reuben Soup

1 c. chopped celery
1 c. chopped onion
1/4 c. margarine or butter
2 c. chicken broth
2 c. beef broth
1 t. baking soda
1/4 c. cornstarch
1/4 c. water
1 1/2 c. sauerkraut, rinsed and drained
4 c. milk
4 c. chopped cooked corned beef
2 c. shredded Swiss cheese
salt
black pepper
Rye croutons, optional


Sauté onion and celery in margarine or butter until al dente. Transfer to slow cooker. Stir in broths and baking soda. Combine corn starch and water and add to slow cooker. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4-5 hours. Stir in cheese and cook 30 minutes. Season with salt and pepper. Serve. Garnish with croutons if desired. Serves 12.

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