Reuben Chowder with Horseradish |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. 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:
1. 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.
2. 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. Yield: 4 servings.
|
|