Reuben Soup

Name: Reuben Soup
Ingredients: 1/2 cup onion, chopped; 1/2 cup celery, chopped; 2 tablespoons butter; 1 cup chicken broth; 1 cup beef broth; 1/2 teaspoon baking soda; 2 tablespoons cornstarch; 2 tablespoons water; 3/4 cup sauerkraut, rinsed, drained, and chopped; 2 cups half-and-half; 2 cups corned beef, chopped (do not use canned); 1 cup swiss cheese, shredded; salt; pepper; rye crouton

15 ingredients

11 steps

Ingredients

1/2 cup onion, chopped
1/2 cup celery, chopped
2 tablespoons butter
1 cup chicken broth
1 cup beef broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed, drained, and chopped
2 cups half-and-half
2 cups corned beef, chopped (do not use canned)
1 cup swiss cheese, shredded
salt
pepper
rye crouton

Directions

1

In a soup kettle, saute onion and celery in butter until tender.
2

Add broth and baking soda.
3

Combine cornstarch and water; add to pan.
4

Bring to a boil; boil for 2 minutes, stirring occasionally.
5

Reduce heat.
6

Add sauerkraut, cream and corned beef.
7

Simmer and stir 15 minutes.
8

Add cheese; heat until melted.
9

Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
10

Garnish with rye croutons.
11

**This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.