Reuben Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup sauerkraut, drained and chopped
• 1 bay leaf

Preparation

1. Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes.
2. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese.
3. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons.