Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Bacon, diced fine
1 c Chopped onion
1 Clove garlic, minced
16 oz Can sauerkraut, drained
6 c Chicken stock
2 ts Dry mustard
3 c Cooked, diced potatoes
1/2 ts Caraway seeds
2 c Diced, cooked corned beef
4 sl Pumpernickel bread
1/4 c Butter, melted
1/4 c Grated Swiss cheese

Preheat oven to 400 degrees. Fry the bacon in a soup kettle. Add
onions and garlic, saute until tender. Add sauerkraut, chicken stock,
mustard, potatoes, caraway seeds and corned beef. Heat through.

Cut bread into 1/2-inch squares, spread on a baking sheet, drizzle
with butter and bake in oven for ten minutes or until crisp through.

Ladle soup into bowls, sprinkle with the pumpernickel croutons and
top with one teaspoon grated Swiss cheese. Makes 12 servings.

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