Title: Reuben soup .001
 Categories: Soups, Cajun, Canadian
      Yield: 8 Servings
 
    1/2 c  Beef stock
    1/2 c  Chicken stock
    1/4 c  Chopped onion
    1/4 c  Chopped bell pepper
    1/4 c  Chopped celery
      1 tb Cornstarch
      2 tb Water
      1 c  Shredded corned beef
      1 c  Shredded Swiss cheese
    3/4 c  Sauerkraut, drained & rinsed
    1/4 c  Butter
      2 c  Half-and-half
           Salt to taste
           Pepper to taste
 
  Bring both stocks, onion, bell pepper, and celery to a boil in a Dutch
  oven.  Simmer for 5 minutes.  Mix cornstarch and water.  Blend into
  stock. Simmer for 3 minutes (soup should thicken).  Add corned beef,
  cheese, and sauerkraut.  Melt butter in small saucepan, and add
  half-and-half; do not boil.  Add to soup; stir until well blended.
  Season to taste. Yield: 8 servings.  Source:  Chef Joseph Gonsoulin,
  printed in Cajun Revelation, sent to me from Cookie.Lady in the Old
  Cookbooks Looking for a New Home swap.  MM: Lyn.