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Reuben Soup Categories: vegetables, soup/stew, homemade 1 when we're lucky, this soup is serv; ed in the staff 1 cafeteria at school. the cooks hav; e served it for years 1 and it remains a special favorite.; - mary lindell 1/2 cup chopped onion 1/2 cup sliced celery 2 tablespoon butter or margarine 1 cup chicken broth 1 cup beef broth 1/2 teaspoon baking soda 2 tablespoon cornstarch 2 tablespoon water 3/4 cup sauerkraut, rinsed drained 2 cup light cream 3/4 cup sauerkraut, rinsed and drained 2 cup chopped cooked corned beef 1 cup rye croutons, optional 4 oz shredded swiss cheese 1 salt and pepper to taste 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 - Cooking Submitted By DEBBIE CARLSON On 10-16-94 Yield: 1 servings |
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