2 quarts chicken broth
2 small bay leaves
1/2 cup sauerkraut, drained (reserve 3 tablespoon juice)
1 cup whole milk
1/2 cup butter
1/2 cup all-purpose flour
1/4 pound chopped corned beef
1/2 teaspoon white pepper
1/2 cup sour cream

Heat broth to simmer, and add bay leaves, sauerkraut and the 3 tablespoons of sauerkraut juice. Cook 30 minutes, then strain. Set sauerkraut aside.

Return broth to boil, then add the milk and heat gently to avoid curdling.

In a small saucepan, melt the butter, add flour and cook about 2 minutes, whisking frequently. Slowly add flour mixture to pot to thicken soup, stirring with a wooden spoon. Soup should be thick and creamy.

Return reserved sauerkraut to pot. Add corned beef, pepper and sour cream, and remove the bay leaves. Heat to serving temperature, but do not boil.

Serve with rye bread and butter.

Makes 4 or 5 servings.