Reuben Chowder

Taste of Home Best of Simple & Delicious Cookbook, p. 172

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

½ teaspoon ground mustard

¼ 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

Such onion!

I was REALLY confused about how to open this can of corned beef, but thanks to some quick Googling I got it figured out.

Gluten-free rye-ish bread? Very exciting.

In a small skillet, saute onion in oil until tender. Meanwhile, in a large saucepan, bring the vegetable and beef broths 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 in to four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 in. from heat for 2-3 minutes or until cheese is melted.

These bowls are SO HOT when they come out - be careful!

My Rating: 5/5 "I was skeptical that this would actually taste like that most delicious of sandwiches, but it does! It really does! It's incredibly flavorful and scratches that Reuben itch without being too heavy. It's fun to make, too!"