1/2 cup chopped onion

1/2 cup sliced celery

2 tablespoons butter

1 cup chicken broth

1/2 teaspoon baking soda

2 tablespoons cornstarch

2 tablespoons water

3/4 cup sauerkraut, rinsed and drained

2 cups half-and-half cream

2 cups chopped cooked corned beef

1 cup shredded Swiss cheese

Salt and pepper to taste

Rye croutons, optional

In a large saucepan, saute 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 and pepper. Garnish with croutons if desired.

Yield: about 6 servings.