Reuben Chowder

Reuben Chowder







1 small onion, sliced

1 tablespoon vegetable oil

2 cans (14-1/2 ounces each) vegetable broth

1 can (14-1/2 ounces) beef broth

2 teaspoons prepared horseradish

1 teaspoon Worcestershire sauce

1/2 teaspoon ground mustard

1/4 teaspoon celery salt

5 ounces deli corned beef, chopped

1 cup sauerkraut, rinsed and well drained

2 slices rye bread, cubed

4 slices Swiss cheese



In a small skillet, saute onion in oil until tender. Meanwhile, in a large

saucepan, bring the vegetable and beef broth to a boil; stir in the

horseradish, Worcestershire sauce, mustard and celery salt. Add the corned

beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10

minutes.







Ladle soup into four ovenproof bowls; top with bread cubes and Swiss

cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is

melted. Yield: 4 servings.





jackie austin