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Rueben Soup

Ingredients

  • 1/2 C. chopped onion
  • 1/2 C. sliced celery
  • 2 T. butter
  • 1 C. chicken broth
  • 1 C. beef broth
  • 1/2 tsp. baking soda
  • 2 T. cornstarch
  • 2 T. water
  • 3/4 C. sauerkraut, rinsed and drained
  • 2 C. light cream
  • 2 C. chopped cooked corned beef
  • 1 C. shredded Swiss cheese
  • salt and pepper to taste.
  • rye croutons-optional
  1. In a large saucepan sauté onions and celery in butter until tender.
  2. Add broth and baking soda. Combine cornstarch and water. Add to pan. Bring to a boil and boil for 2 minutes, stirring occasionally.
  3. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese. Heat till melted. Add salt and pepper and garnish with croutons if desired.

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