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Rachael Ray's 30-Minute Healthy Recipes

Rueben Chowder with Toast Points


*1 TBSP of margarine or butter, softened
*4 slices of rye bread (or cocktail rye)
*1/2 tsp caraway seeds
*3 C of milk
*1 (10.75 oz.) can cream of celery soup
*2 oz. Swiss cheese, shredded
*1 (14 oz.) can of sauerkraut, rinsed, drained and chopped
*2 (5 oz.) pkg. corned beef, chopped
*optional - dollop of Thousand Island Dressing


1.Spread the margarine over the bread and sprinkle with the caraway seeds.
2.Cut the bread slices into triangles and toast on a baking pan in the oven for 8 to 10 minutes on 350 or until crispy.
3.Place the milk, soup and cheese into a pot and heat 3 minutes, stirring until smooth.
4.Stir in the sauerkraut and corned beef, cover and simmer on low 5 minutes.
5.Serve with the toast points.


This is an interesting dish that turns a classic sandwich into a soup. How fun is that?!

The soup goes together very quickly. You'll just need time to prepare the toast, then you can move onto the soup part.

If you want real authentic Reubens, put just a dollop of Thousand Island Dressing on the toast points. You can float the toast in the soup if you want or serve alongside.

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