Fountain Blue Reuben Soup

2 tablespoons butter
1 medium onion, chopped
4 cups chicken stock
1 cup chopped sauerkraut, drained
1 bay leaf
2 tablespoons cornstarch
1/4 cup water
2 cups whipping cream
1 pound cooked corned beef, diced
1 cup shredded Swiss cheese
Salt to taste
White pepper to taste
Chopped fresh parsley to garnish
Rye croutons to garnish

Melt butter in medium sauce pot. Add onion and cook until soft. Add stock, sauerkraut and bay leaf. Cover and simmer 15 minutes.

In small bowl, mix cornstarch with water. Stir into soup with cream, corned beef and cheese. Simmer gently 10 to 15 minutes, stirring regularly. Remove bay leaf; add salt and pepper. Garnish with parsley and croutons. Makes 6 servings.