reuben soup

It seems like people either love or hate sauerkraut.  If you hate it, feel free to stop right here, cause this is pretty sauerkrauty- if you didn't already guess by the title "Reuben soup."  But if you love it, then this will be a delicious winter soup for you!  Gather up these ingredients:

1/2 T olive oil

1 celery stalk, chopped

1/2 onion, chopped

1 can beef broth

1 T baking soda

1 T corn starch

1 T water

1 c sauerkraut

2 c milk

1/4 lb corned beef

salt and pepper to taste

shredded swiss cheese

for garnish:

2 slices rye or rye pumpernickel bread

2 t oregano

salt and pepper

First you want to saute your celery and onion in olive oil until browned.

While you have those browning, you'll want to cut your bread into crouton-size pieces.  Because we're making croutons here, people.  If you don't like croutons, then you can skip this step.  But really?  You don't like croutons?  I don't believe you.

Spray a pan with cooking spray, throw your bread cubes in, and lightly spray the cubes.  Sprinkle your salt, pepper, and oregano over the bread cubes, and toast them in your pan, stirring occasionally, for about 10 minutes. 

After your celery and onion is browned, add your can of broth over them. 

Also add in your baking soda.  This helps to keep the milk from curdling when you add that in.

Now mix together your cornstarch and water in a separate bowl until smooth.  Pour that into the pot, too!  This is for thickening.

Bring this to a boil, stirring occasionally.  Turn your heat down to low and add in the milk.

And now add in your delicious sauerkraut. 

Chop up your corned beef, and add that too.

I personally add this in just Brian's bowl, instead of the whole pot.  Stir your soup on low for about 10 minutes.  Don't bring to a boil again.  Serve it up, sprinkling with shredded swiss and your toasted croutons.  If you are me, you add a LOT of the cheese.  Cause cheese is good.  I've also used chopped up swiss if I can't find it shredded, by the way.

It's like a Reuben sandwich in a bowl!  But even better, because it's so creamy and savory.  Enjoy!