 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
When we're lucky (or have been good 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 (4 ounces) shredded swiss cheese |
salt and pepper to taste |
rye croutons, 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. Yield: about 6 servings.
|
|