*  Exported from  MasterCook  *

                               Reuben Soup

Recipe By     : Taste of Home magazine, Oct/Nov 1994
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Onion -- chopped
     1/2  c             Celery -- sliced
   2      tb            Butter
   1      c             Chicken broth
   1      c             Beef broth
     1/2  ts            Baking soda
   2      tb            Corn starch
   2      tb            Water
     3/4  c             Sauerkraut -- rinse and drain
   2      c             Light cream
   2      c             Corned beef -- cooked, chopped
   1      c             Swiss cheese -- shredded
                        Salt and pepper -- to taste
                        Rye croutons (optional)

"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 corn starch 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: 1-1/2 Quarts

Posted by: Debbie Carlson (PHHW01A) - Prodigy


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