Reuben Chowder
1 small onion, sliced
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) beef broth
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
5 ounces deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese
In a small skillet, saute onion in oil until tender. Meanwhile, in a large
saucepan, bring the vegetable and beef broth to a boil; stir in the
horseradish, Worcestershire sauce, mustard and celery salt. Add the corned
beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10
minutes.
Ladle soup into four ovenproof bowls; top with bread cubes and Swiss
cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is
melted. Yield: 4 servings.
jackie austin