Reuben Soup, from Anne

Reuben Soup, from Anne

¼ lb diced bacon
1 c chopped onion
1 T minced fresh garlic
3 c cooked diced potatoes
16 oz can sauerkraut, drained
6 oz chicken stock
2 c diced corned beef or pastrami
1 t dry mustard
½ t caraway seeds
1 c heavy cream
Rye croutons
Grated Swiss cheese

Begin rendering bacon in soup kettle over medium heat. Add onions and garlic and sauté until tender (about 5 minutes). Add potatoes, sauerkraut, chicken stock, meat, dry mustard and caraway seeds. Simmer 10-15 minutes. Stir in cream and heat through. Ladle into bowls and top with Rye croutons and Swiss cheese. Serves 8.