Reuben Soup

Name: Reuben Soup
Prep time: 20 min
Yield: 8
Ingredients: 3 cups cubed (1-inch) pumpernickel or rye bread; 2 tablespoons butter, melted; 1/4 teaspoon caraway seed; 2 tablespoons butter; 1 large onion, chopped (1 cup); 1 medium stalk celery, chopped (1/2 cup); 1 teaspoon finely chopped garlic; 1 carton (32 oz) Progresso™ beef flavored broth (4 cups); 5 small red potatoes, unpeeled, quartered (about 3 cups); 1/2 lb cooked corned beef, cut into 2-inch strips (2 cups); 1 cup refrigerated sauerkraut, drained; 1/2 teaspoon salt; Shredded Swiss cheese and Thousand Island dressing, if desired

Reuben Soup was pinched from <a href="http://www.bettycrocker.com/recipes/reuben-soup/87876d8a-d2d2-4cd8-8854-f3d2a71c8a74" target="_blank">www.bettycrocker.com.</a>

"A delicious hearty deli favorite sandwich comes to life in a soup!..."

INGREDIENTS

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3 cups cubed (1-inch) pumpernickel or rye bread

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2 tablespoons butter, melted

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1/4 teaspoon caraway seed

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2 tablespoons butter

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1 large onion, chopped (1 cup)

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1 medium stalk celery, chopped (1/2 cup)

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1 teaspoon finely chopped garlic

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1 carton (32 oz) Progresso™ beef flavored broth (4 cups)

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5 small red potatoes, unpeeled, quartered (about 3 cups)

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1/2 lb cooked corned beef, cut into 2-inch strips (2 cups)

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1 cup refrigerated sauerkraut, drained

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1/2 teaspoon salt

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Shredded Swiss cheese and Thousand Island dressing, if desired

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