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Reuben Soup Recipe

   
 

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     Reuben Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12

Ingredients
1/4 lb Bacon, diced fine
1 cup Chopped onion
1 Clove garlic, minced
16oz Can sauerkraut, drained
6 cups Watkins Chicken Soup Base (made)
2 ts. Watkins Dry mustard
3cups Cooked, diced organic potatoes
1/2 teas. Watkins Caraway seeds
2 cups Diced, cooked corned beef
 
4 slices Pumpernickel bread
1/4 cup Organic Butter, melted
1/4cup Grated Swiss cheese

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


Originally Submitted
7/23/2013





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