| 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 <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”