1 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
2 cups chicken broth
2 cups beef broth
1 teaspoon baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut — rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper — to taste Rye croutons — optional
Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda. Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook 30 minutes. Season with salt and pepper. Serve. Garnish with croutons
if de sired. Serves 12.