Reuben Soup#1
Yield
12 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
bacon
diced fine |
|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 16 | ounces |
sauerkraut
1 can |
|
| 6 | cups |
chicken broth
|
|
| 2 | teaspoons |
dry mustard
|
|
| 3 | cups |
potatoes
cooked, diced |
|
| ½ | teaspoon |
caraway seeds
|
|
| 2 | cups |
corned beef
cooked, diced |
*
|
| 4 | slices |
pumpernickel bread
|
* |
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
bacon
diced fine |
|
| 237 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 462.4 | ml/g |
sauerkraut
1 can |
|
| 1.4 | l |
chicken broth
|
|
| 1E+1 | ml |
dry mustard
|
|
| 7.1E+2 | ml |
potatoes
cooked, diced |
|
| 2.5 | ml |
caraway seeds
|
|
| 473 | ml |
corned beef
cooked, diced |
*
|
| 4 | slices |
pumpernickel bread
|
* |
| 59 | ml |
butter
melted |
|
| 59 | ml |
swiss cheese
grated |
|
Directions
Preheat oven to 400℉ (200℃).
Fry the bacon in a soup kettle.
Add onions and garlic, sauté until tender.
Add sauerkraut, chicken stock, mustard, potatoes, caraway seeds and corned beef.
Heat through.
Cut bread into ½-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.
