| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Tasteofhome | 6 | servings |
INGREDIENTS
| 1/2 | c | Chopped onion |
| 1/2 | c | Sliced celery |
| 2 | tb | Butter or margarine |
| 1 | c | Chicken broth |
| 1 | c | Beef broth |
| 1/2 | ts | Baking soda |
| 2 | tb | Cornstarch |
| 2 | tb | Water |
| 3/4 | c | Sauerkraut; rinsed and drain |
| 2 | c | Light cream |
| 2 | c | Chopped cooked corned beef |
| 1 | c | Swiss cheese; shredded |
| Salt and pepper to taste | ||
| Rye croutons; optional |
INSTRUCTIONS
"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 Submitted to RecipeLu List by Ruth <[email protected]> by PookyPook <[email protected]> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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