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Enjoy this recipe from 101 Hearty Recipes Cookbook.
Submitted by: Sandy Roy from Crestwood, KY
2 T. butter
1 onion, chopped
4 c. chicken broth
1 c. sauerkraut, drained and chopped
1 bay leaf
2 T. cornstarch
1/4 c. cold water
1 c. whipping cream
1 c. half-and-half
1 lb. deli corned beef, cubed
1 c. shredded Swiss cheese
salt and white pepper to taste
Garnish: rye croutons
Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Serves 6. | |
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Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Serves 6. |
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