Reuben Soup

search

Reuben Soup

Ingredients

  • 1/4 lb. bacon, diced fine
  • 1 c chopped onion
  • 1 clove garlic, minced
  • 1 (16-oz.) can sauerkraut, drained
  • 6 c chicken stock
  • 2 teaspoons dry mustard
  • 3 c cooked, diced potatoes
  • 1/2 teaspoon caraway seeds
  • 2 c diced, cooked corned beef
  • 4 slices pumpernickel bread
  • 1/4 c butter, melted
  • 1/4 c grated Swiss cheese

Instructions

Preheat oven to 400 degrees. Fry the bacon in a soup kettle. Add onions and garlic, saute until tender. Add sauerkraut, chicken stock, mustard, potatoes, caraway seeds and corned beef. Heat through. Cut bread into 1/2-inch squares, spread on a baking sheet, drizzle with butter and bake in oven for ten minutes or until crisp through. Ladle soup into bowls, sprinkle with the pumpernickel croutons and top with one teaspoon grated Swiss cheese. Makes 12 servings.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window