QUEEN’S CREAM of REUBEN SOUP

QUEEN’S CREAM of REUBEN SOUP

¼ cup (1/2 stick) butter
3 celery stalks, chopped
1 large onion, chopped
¼ cup coarsely chopped green bell pepper
2 garlic cloves minced
1 (14-oz) can sauerkraut, rinsed and drained
2 cups coarsely chopped canned corned beef
2 cups beef broth
1/3 cup chili sauce
1 tbsp Worcestershire sauce
1 tbsp caraway seed
2 tbsp cornstarch dissolved in 3 tbsp water
1 cup shredded Swiss cheese
1-quart half- and-half

Chopped fresh chives for garnish
In a large soup pot over medium heat, melt the butter and sauté’ the celery, onion, bell pepper, and garlic until tender. Add the sauerkraut and corned beef and sauté’ 3 minutes longer. Heat the broth to almost boiling. Add to the pot and bring to a boil. Lower the heat and add the chili sauce, Worcestershire sauce, and caraway seeds. Simmer for 20 minutes. Add the cornstarch mixture and simmer, stirring constantly, until the mixtures thicken. Reduce the heat to low and add the cheese and half-and-half. Cook, stirring occasionally until the cheese is melted (but do not boil). Garnish with chives.

Yield: 3 quarts.