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Add a photoServings: 6
Ingredients
- 1/2 c. Minced onion
- 1/2 c. Sliced celery
- 2 Tbsp. Butter or possibly margarine
- 1 c. Chicken broth
- 1 c. Beef broth
- 1/2 tsp Baking soda
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
- 3/4 c. Sauerkraut, rinsed and drain
- 2 c. Light cream
- 2 c. Minced cooked corned beef
- 1 c. Swiss cheese, shredded
- Â Â Salt and pepper to taste
- Â Â Rye croutons, optional
Directions
- "When we're lucky, this soup is served in the staff cafeteria at school.
- The cooks have served it for years and it remains a special favorite." - Mary Lindell In a large saucepan, saute/fry onion and celery in butter till tender. Add in broth and baking soda. Combine cornstarch and water; add in to pan. Bring to a boil; boil for 2 min, stirring occasionally. Reduce heat. Add in sauerkraut, cream and corned beef; simmer for 15 min. Add in cheese; heat till melted. Add in salt and pepper. Garnish with croutons, if you like.
- Serves: 6 (1 1/2 qts)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 438 | |
| Calories from Fat 320 | 73% |
| Total Fat 36.1g | 45% |
| Saturated Fat 19.01g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1466mg | 61% |
| Potassium 465mg | 13% |
| Total Carbs 8.72g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.31g | 1% |
| Protein 19.71g | 32% |
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