Corned Beef Reuben Soup

1. Heat butter in a large sauce pan on medium until hot. Add corned beef, onion, celery and carrot; sauté 5 to 7 minutes or until vegetables are crisp-tender. Combine broth and cornstarch in small bowl; whisk until smooth; slowly add to sauce pan. Bring to a boil; cook 2 minutes or until thickened, stirring often.

2. Reduce heat. Add half-and-half and sauerkraut; simmer 15 minutes, stirring often. Add cheese, salt and pepper, as desired; stir until melted. Garnish with rye bread, as desired.

Cook's Tip

1. Serve in a rye bread bowl, top with additional sauerkraut, celery leaves and Thousand Island dressing.