Groovy Rueben Soup

Get out your dancing shoes and boogie on out with this soup. It’s a little bit of 70’s and a lot of 80’s to bring a modern twist to the Reuben sandwich.

Prep time: 15 minutes

Cooking time: 4-5 hours

Serving size: 4-6

Ingredients


1 1/2 cups chicken broth

1 1/2 cups beef broth

3 Tablespoons margarine or butter

4 cups milk

1/4 cup cornstarch

1 teaspoon baking soda

1 cup onions; diced

5 cups corned beef (can be precooked or not); bite sized

15 ounces sauerkraut; drained and rinsed

1 cup celery with leaves; chopped

16 ounces Swiss cheese

1 teaspoon black pepper

Rye bread for dipping

Salt to taste

1/2 tablespoon parsley flakes

Directions

1. Stir together baking soda and broth in crock-pot then add celery and onions.

2. Mix together cornstarch and water in a small bowl and pour into crock-pot.

3. Stir in remaining ingredients except cheese. Cook on high for 4-5 hours on high. Sprinkle cheese 30 minutes prior to serving.