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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a unique soup that everyone enjoys. My husband looks forward to this on lunch on cold days. Ingredients:
1/2 cup chopped onion |
1/2 cup sliced celery |
2 tablespoons butter |
1 cup chicken broth |
1/2 teaspoon baking soda |
2 tablespoons cornstarch |
2 tablespoons water |
3/4 cup sauerkraut, rinsed and drained |
2 cups half-and-half cream |
2 cups chopped cooked corned beef |
1 cup shredded swiss cheese |
salt and pepper |
rye crouton (optional) |
Directions:
1. In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
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