Reuben Soup (1 1/2 quarts)
1/2 C chopped onion
2 T butter
2 C hot water
1 t chicken broth base (I use Better than Bouillon brand)
1 t beef broth base
1/2 t baking soda
2 T cornstarch
2 T cold water
3/4 C canned sauerkraut
2 C Half&Half cream or whole milk
2 C cooked & chopped corned beef
1 C shredded Swiss cheese
Before I started, I had cooked a corned beef in my pressure cooker for 10 minutes less then the recipe called for (to keep the meat firm in the soup) and chopped it into 1/2 inch cubes.
This soup is definitely hearty enough for a meal. I wished it had more of the sauerkraut tang so I may try adding it at the end of cooking next time.
I'm linking up with Home to 4 Kiddos' Try a New Recipe Tuesday and Milk & Honey Mommy's Soup Swap.