Reuben Soup

Serving Size : 6
Ingredients

for prepare Reuben Soup

:

Amount	Measure	Ingredient - Preparation Method
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

"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 Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

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