Recipe by MamaJ
This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.
Top Review by Blossom in Seattle
This soup was great. I also added some diced red potatoes and about a tablespoon or so of hot horseradish which gave it a slight kick.
I had rye bread left over so i made my own croutons. All you need to do is cut the bread into crouton size, and mix thoroughly with olive oil, salt, and pepper and put in a 275 degree oven in a single layer. Mix/flip after 10 minutes and put in for another 10 minutes then check them ever minute or two after that till they are crisp.
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 2 tablespoons butter
- 1 cup chicken broth
- 1 cup beef broth
- 1⁄2 teaspoon baking soda
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3⁄4 cup sauerkraut, rinsed, drained, and chopped
- 2 cups half-and-half
- 2 cups corned beef, chopped (do not use canned)
- 1 cup swiss cheese, shredded
- rye crouton
Directions See How It's Made
- In a soup kettle, saute onion and celery in butter until tender.
- Add broth and baking soda.
- Combine cornstarch and water; add to pan.
- Bring to a boil; boil for 2 minutes, stirring occasionally.
- Reduce heat.
- Add sauerkraut, cream and corned beef.
- Simmer and stir 15 minutes.
- Add cheese; heat until melted.
- Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
- Garnish with rye croutons.
- **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.