Reuben soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"When we're lucky, this soup is served in the staff | ||
| Cafeteria at school. The cooks have served it for years | ||
| And it remains a special favorite.\" - Mary Lindell | ||
| ½ | cup | Chopped onion |
| ½ | cup | Sliced celery |
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Chicken broth |
| 1 | cup | Beef broth |
| ½ | teaspoon | Baking soda |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Water |
| ¾ | cup | Sauerkraut, rinsed drained |
| 2 | cups | Light cream |
| ¾ | cup | Sauerkraut, rinsed and drained |
| 2 | cups | Chopped cooked corned beef |
| 1 | cup | Rye croutons, optional |
| 4 | ounces | Shredded Swiss cheese |
| Salt and pepper to taste | ||
Directions
In a large saucepan, saute onion and celery in butter until tender.
Add broth and baking soda. Combine cornstarch and water; add to pan.
Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream and corned beef; simmer for 15 minutes.
Add cheese; heat until melted. Add salt and pepper. Garnish with croutons, if desired. Serves: 6 (1½ quarts) From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking Submitted By DEBBIE CARLSON On 10-16-94