Reuben Soup au Gratin

1 C beef broth
1 C chicken broth
1/4 C chopped onion
1/4 C chopped green bell pepper
1 T cornstarch
2 T water
1/4 lb corned beef, shredded
2 1/2 C shredded swiss
3/4 C sauerkraut, drained well
4 T butter
2 C half and half
Salt & Pepper
4 rye bread rounds, toasted

In heavy saucepan, heat beef broth, chicken broth, onion and green pepper to boiling.  Reduce heat and simmer, covered until vegetables are crisp-tender, about 5 minutes.  Dissolve cornstarch in water and blend into soup.  Cook until soup thickens, stirring constantly.

Remove from heat and stir in corned beef, 1 1/4 cups Swiss and sauerkraut.

In a 2nd saucepan, over low heat, melt butter and stir in half and half.  Add soup and stir until smooth and thoroughly heated.  Do not boil.  Season with salt and pepper.

Ladle soup into 4 oven-proof bowls.  Place one bread round in each bowl and cover with remaining Swiss cheese.  Place each bowl under broiler until cheese is bubbly and golden.