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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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