|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
6 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/2 cup chopped onion
1/2 cup sliced celery
2 tbsp. butter or margarine
1 cup chicken broth
1 cup beef broth
1/2 tsp. baking soda
2 tbsp. cornstarch
2 tbsp. water
3/4 cup sauerkraut, rinsed and drained
2 cups light 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; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream and corned beef; simmer for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons, if desired.
|
|
|
When we're lucky, this soup is served in the staff cafeteria at school. The cooks have served it for years and it remains a special favorite.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
