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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try-it's great comfort food. Ingredients:
1/2 cup onion, chopped |
1/2 cup celery, chopped |
2 tablespoons butter |
1 cup chicken broth |
1 cup beef broth |
1/2 teaspoon baking soda |
2 tablespoons cornstarch |
2 tablespoons water |
3/4 cup sauerkraut, rinsed, drained, and chopped |
2 cups half-and-half |
2 cups corned beef, chopped (do not use canned) |
1 cup swiss cheese, shredded |
salt |
pepper |
rye crouton |
Directions:
1. In a soup kettle, saute onion and celery in butter until tender.
2. Add broth and baking soda.
3. Combine cornstarch and water; add to pan.
4. Bring to a boil; boil for 2 minutes, stirring occasionally.
5. Reduce heat.
6. Add sauerkraut, cream and corned beef.
7. Simmer and stir 15 minutes.
8. Add cheese; heat until melted.
9. Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
10. Garnish with rye croutons.
11. **This tastes good made with reduced fat Swiss and fat free half and half-but can sometimes affect the texture.
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