Reuben Soup

Name: Reuben Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 6 servings.
Cuisine: Europe, German
Ingredients: 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 shredded Swiss cheese; Salt and pepper to taste; Rye croutons, optional

TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD: about 6 servings.

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 been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan

Ingredients

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 shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

Directions

1. 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.
2. 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.

Nutrition Facts

1 cup: 329 calories, 25g fat (13g saturated fat), 104mg cholesterol, 909mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 15g protein.

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