Instructions: Bring both stocks, onion, bell pepper, and celery to a boil in a Dutch oven. Simmer for 5 minutes. Mix cornstarch and water. Blend into stock. Simmer for 3 minutes (soup should thicken). Add corned beef, cheese, and sauerkraut. Melt butter in small saucepan, and add half-and-half; do not boil. Add to soup; stir until well blended.

Season to taste.

Yield: 8 servings.

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