Saute onion, celery, and green pepper in butter.

Add the broths and baking soda.

Mix the cornstarch and cold water and add, then boil for 2 minutes.

Add the saurkraut, cream, and corned beef and continue cooking until flavors have mingled.

Stir in the swiss cheese and salt and pepper if desired. Easy on the salt as it gets saltier as it sits from the meat.

Enjoy!