Reuben Soup #1 Recipe

Step 1

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.

Step 2

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.

Step 3

Ladle soup into bowls, sprinkle with the pumpernickel croutons and top with one teaspoon grated Swiss cheese. Makes 12 servings.

Things You'll Need

  • 1/4lb Bacon, diced fine
  • 1c Chopped onion
  • 1 Clove garlic, minced
  • 16oz Can sauerkraut, drained
  • 6c Chicken stock
  • 2ts Dry mustard
  • 3c Cooked, diced potatoes
  • 1/2ts Caraway seeds
  • 2c Diced, cooked corned beef
  • 4sl Pumpernickel bread
  • 1/4c Butter, melted
  • 1/4c Grated Swiss cheese

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