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.
|