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Reuben Soup

When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    about 6 servings

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 to taste
  • Rye croutons, optional

Directions

  • 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.
  • 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.
Nutrition Facts
1 cup: 393 calories, 26g fat (15g saturated fat), 134mg cholesterol, 1174mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 29g protein.

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