When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have served it for years, and it remains a special favorite. —Mary Lindell, Sanford, Michigan
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 2 tablespoons butter
- 1 cup chicken broth
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3/4 cup sauerkraut, rinsed and drained
- 2 cups half-and-half cream
- 2 cups chopped cooked corned beef
- 1 cup (4 ounces) shredded Swiss cheese
- Salt and pepper to taste
- Rye croutons, optional
- In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings.
Originally published as Reuben Soup in Taste of Home October/November 1994, p45
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