Prep: 20 min. Cook: 15 min. Yield: 6 Servings
Ingredients
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 2 tablespoons butter
• 1 cup chicken broth
• 1/2 teaspoon baking soda
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3/4 cup sauerkraut, rinsed and drained and chopped
• 2 cups half-and-half cream or substitute 1 cup of milk
• 2 cups chopped cooked corned beef
• 1 cup (4 ounces) shredded Fairview Swiss cheese
• Salt and pepper to taste
• Rye croutons, optional
Directions
• In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes.
Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings.
Nutritional Facts 1 cup (calculated without salt, pepper and rye croutons) equals 393 calories, 26 g fat (15 g saturated fat), 134 mg cholesterol, 1,174 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.
