Reuben soup #1

Yield: 12 Servings

Measure Ingredient
¼ pounds Bacon, diced fine
1 cup Chopped onion
1 Clove garlic, minced
16 ounces Can sauerkraut, drained
6 cups Chicken stock
2 teaspoons Dry mustard
3 cups Cooked, diced potatoes
½ teaspoon Caraway seeds
2 cups Diced, cooked corned beef
4 slices Pumpernickel bread
¼ cup Butter, melted
¼ cup Grated Swiss cheese

Preheat oven to 400 degrees. Fry the bacon in a soup kettle. Add onions and garlic, saute until tender. Add sauerkraut, chicken stock, mustard, potatoes, caraway seeds and corned beef. Heat through.

Cut bread into ½-inch squares, spread on a baking sheet, drizzle with butter and bake in oven for ten minutes or until crisp through.

Ladle soup into bowls, sprinkle with the pumpernickel croutons and top with one teaspoon grated Swiss cheese. Makes 12 servings.

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