Reuben Soup Recipe | Betty Crocker

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