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Reuben Chowder with Horseradish

This dish contains all of your favorite Reuben sandwich ingredients in a delicious soup. If you don't have bread, simply cut the Swiss cheese into strips and place it on the broth.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 small onion, sliced
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (14-1/2 ounces) beef broth
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery salt
  • 5 ounces deli corned beef, chopped
  • 1 cup sauerkraut, rinsed and well drained
  • 2 slices rye bread, cubed
  • 4 slices Swiss cheese

Directions

  • In a small skillet, saute onion in oil until tender. Meanwhile, in a large saucepan, bring the vegetable and beef broth to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.
  • Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.

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