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

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