"When were lucky, this soup is served in the staff cafeteria at school. The cooks have served it for years and it remains a special favorite." - Mary Lindell In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream and corned beef; simmer for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons, if desired. Serves: 6 (1 1/2 quarts) From: "Taste of Home"Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (1073g)|
|Recipe Makes: 6|
|Calories from Fat: 1195 (84%)|
|Amt Per Serving||% DV|
|Total Fat 132.8g||177 %|
|Saturated Fat 77g||385 %|
|Monounsaturated Fat 41.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 435.2mg||134 %|
|Sodium 2556.9mg||88 %|
|Potassium 1196.1mg||31 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 25g|
|Protein 35.4g||51 %|
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Calories per serving: 1417
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