REUBEN CHOWDER

Reuben Chowder image

Provided by Luann Crownover

Time 35m

Number Of Ingredients 12

1 small onion, sliced
1 Tbsp canola oil
2 can(s) vegetable broth
1 can(s) beef broth
2 tsp prepared horseradish
1 tsp worcestershire sauce
1/2 tsp ground mustard
1/4 tsp celery salt
5 oz deli corned beef, chopped
1 c sauerkraut, rinsed and well drained
2 slice rye bread, cubed
4 slice swiss cheese

Steps:

1. In a small skillet, saute onion in oil until tender.
2. In large saucepan, bring the vegetable and beef broths to a boil. Stir in the horseradish, worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion.
3. Reduce heat to low. Cover and simmer for 10 mins.
4. Ladle soup into 4 oven-proof bowls. Top each with bread cubes and a slice of cheese. Broil 3-4 inches from heat for 2-3 minutes until cheese is melted.

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