Reuben Chowder with Horseradish

This dish contains all of your favorite Reuben sandwich ingredients in a delicious soup. If you don't have bread, simply cut the Swiss cheese into strips and place it on the broth.

Ingredients

1 small onion, sliced

1 tablespoon canola 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

Directions

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.

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