Reuben Soup

Reuben Soup

(4 servings)

Ingredients:

2 tbsp. Olive Oil

1 medium Yellow Onion, sliced

¼ tsp. Salt

1½ cups Sauerkraut, drained

1½ tsp. Caraway Seeds

5 cups Beef Broth

8 oz. Corned Beef, chopped

¾ cup Sour Cream

3 oz. Swiss Cheese, shredded

6 slices Marble Rye Bread (see note)

Directions:

In a large pot or Dutch oven over medium-heat, warm oil before adding the sliced onion and salt.  Cook until onion is soft, about 8 minutes.  Add the sauerkraut and caraway seeds.  Stirring, cook 1-2 minutes.  Now add beef broth and bring to a boil.  Reduce heat to a simmer and stir in corned beef.  Simmer until corned beef is warmed through, about 10 minutes.  Turn off heat and add the sour cream stirring to combine.  Ladle into bowls and divide cheese and marble rye bread equally over top and serve.

Notes:              Toast the marble bread and then cut into crouton shaped squares.  You could also use dark rye or light dye breads.  Whichever you prefer or is handy.

Ideas for Future Efforts

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