*  Exported from  MasterCook  *
 
                                REUBEN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Soups
 
   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
                         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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