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Combine broths, celery, onion and green pepper; bring to a boil. Simmer until tender-crisp (5 minutes). Add cornstarch and water; cook until thickened. Remove from heat; stir in beef, cheese and kraut. Melt butter and stir in half and half. Add to other soup mix; heat through, but do not boil. Garnish with chives, if desired. Serves 8.
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Dehydrated ube powder — baking, ice cream, drinks, natural purple
Purple yam extract — ube ice cream, halaya, cake, dramatic color
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups