Name: Reuben Soup
Ingredients: 1/4 lb. bacon, diced fine; 1 c chopped onion; 1 clove garlic, minced; 1 (16-oz.) can sauerkraut, drained; 6 c chicken stock; 2 teaspoon dry mustard; 3 c cooked, diced potatoes; 1/2 teaspoon caraway seeds; 2 c diced, cooked corned beef; 4 slices pumpernickel bread; 1/4 c butter, melted; 1/4 c grated Swiss cheese

Reuben Soup

Ingredients

1/4 lb. bacon, diced fine
1 c chopped onion
1 clove garlic, minced
1 (16-oz.) can sauerkraut, drained
6 c chicken stock
2 teaspoons dry mustard
3 c cooked, diced potatoes
1/2 teaspoon caraway seeds
2 c diced, cooked corned beef
4 slices pumpernickel bread
1/4 c butter, melted
1/4 c grated Swiss cheese

Instructions

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.