Reuben Soup

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.