Reuben soup#1

 
                               Reuben Soup #1
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
    2       c            Diced, cooked corned beef
    4       sl           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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