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Ingredients25 m servings
Original recipe yields 4 servings
- 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.
- Nutritional Analysis: 1-1/2 cups equals 263 calories, 15 g fat (7 g saturated fat), 50 mg cholesterol, 2,207 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.
ReviewsRead all reviews 2
I made this about 3 weeks ago. It was pretty good. The only thing I did differently was to add onions and garlic. It came out better than I expected it to.