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REUBEN SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups
Amount Measure Ingredient -- Preparation Method
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1/2 cup Chopped onion
1/2 cup Sliced celery
2 tablespoons Butter or margarine
1 cup Chicken broth
1 cup Beef broth
1/2 teaspoon Baking soda
2 tablespoons Cornstarch
2 tablespoons Water
3/4 cup Sauerkraut -- rinsed and drain
2 cups Light cream
2 cups Chopped cooked corned beef
1 cup Swiss cheese -- shredded
Salt and pepper to taste
Rye croutons -- optional
"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 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 (1 1/2
quarts) From: "Taste of Home"Magazine, October/November 1994 Posted
by: Debbie Carlson (PHHW01A) - Prodigy
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