🫙 From the Spice Rack
Reuben Soup #1
1/4 lb Bacon, diced fine 1 c Chopped onion 1 Clove garlic, minced 16 oz Can sauerkraut, drained 6 c Chicken stock 2 ts Dry mustard 3 c Cooked, diced potatoes 1/2 ts Caraway seeds
maineasy
Ingredients8 items
Ingredients
- 1/4lbbacon, diced fine
- 1cup chopped onion
- 1Clovegarlic, minced
- 16ozcan sauerkraut, drained
- 6cup chicken stock
- 2tsp dry mustard
- 3cup cooked, diced potatoes
- 1/2tsp caraway seeds
Directions
- 1
1/4 lb Bacon, diced fine 1 c Chopped onion 1 Clove garlic, minced 16 oz Can sauerkraut, drained 6 c Chicken stock 2 ts Dry mustard 3 c Cooke
- 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 1/2-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.