Reuben Soup #1
Yield
12 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
bacon
diced fine |
|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 16 | ounces |
sauerkraut
drained |
|
| 6 | cups |
chicken broth
|
|
| 2 | teaspoons |
dry mustard
|
|
| 3 | cups |
potatoes
cooked, diced |
|
| ½ | teaspoon |
caraway seeds
|
|
| 2 | cups |
corned beef
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
drained |
|
| 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
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.
