~ Mary ~
Happy St Patty’s Day! HAPPY BIRTHDAY PATTY!
For those that don’t follow the blog: Patty is our mom, she is 100% Irish and was born on St. Patrick’s Day. Hence the o’ in Food o’ del Mundo and a BIG Happy St. PATTY’s Day rather than the traditional St. Paddy’s Day.
For the past four years, John and I have enjoyed this soup right around this festive time of year. It’s so good I always promise myself that I won’t let another year go by until we enjoy it again – and lo and behold what happens!? Thank goodness we don’t do that with reuben sandwiches – even though I think this soup is equally as enjoyable.
Sometimes we have the soup with the rye bread crouton with melted cheese on the side instead of placed on the top of the soup and then placed under the broiler. It’s easier and there’s less chance of your soup slopping over in a too full bowl. But for the photos I had to gussy it up. I also used Kev’s Bread Machine Pumpernickel for this.
makes 3 quarts
In stock pot with some Olive Oil sauté:
1 Cup Diced Onions
3 Cups Chicken Broth
1 Cup Milk
¼ Cup Wondra
2 Cups Diced Potatoes
Bring to a boil then reduce – make sure the potatoes are cooked through before continuing on.
Add and heat through:
2 Cups Sauerkraut
2 Cups Diced Corned Beef
2 Tbsp Caraway Seeds
1/2 tsp Pepper
1 Cup Sour Cream
Dish in bowl top with Rye Bread Cubes and 2 slices of Swiss Cheese Or Shredded Swiss.
Place under broiler until nicely browned on top. Optional to do the bread in slices and broil separately and serve on the side.