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| Home -> [Soups & Stews] -> [Reuben soup #1 Recipe] |
Reuben soup #1
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1/4
| lbs | Bacon, diced fine | | 1
| cup | Chopped onion | | 1
| | Clove garlic, minced | | 16
| oz | Can sauerkraut, drained | | 6
| cup | Chicken stock | | 2
| tsp | Dry mustard | | 3
| cup | Cooked, diced potatoes | | 1/2
| tsp | Caraway seeds | | 2
| cup | Diced, cooked corned beef | | 4
| slice | Pumpernickel bread | | 1/4
| cup | Butter, melted | | 1/4
| cup | Grated Swiss cheese |
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Procedures:
| 1 | Preheat oven to 400 degrees. | | 2 | Fry the bacon in a soup kettle. | | 3 | Add onions and garlic, saute until tender. | | 4 | Add sauerkraut, chicken stock, mustard, potatoes, caraway seeds and corned beef. | | 5 | Heat through. | | 6 | cut bread into ?inch squares, spread on a baking sheet, drizzle with butter and bake in oven for ten minutes or until crisp through. | | 7 | ladle soup into bowls, sprinkle with the pumpernickel croutons and top with one teaspoon grated swiss cheese. | | 8 | Makes 12 servings. |
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