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LOCATION: Recipes >> Soups >> Reuben 02

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Reuben Soup

1/4 lb. bacon, diced fine
1 c chopped onion
1 clove garlic, minced
1 (16-oz.) can sauerkraut, drained
6 c chicken stock
2 tsp. dry mustard
3 c cooked, diced potatoes
1/2 tsp. caraway seeds
2 c diced, cooked corned beef
4 slices pumpernickel bread
1/4 c butter, melted
1/4 c grated Swiss cheese

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.

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