Reuben Chowder
tweaked by Carlie

1 small onion, sliced
1 T olive oil
about 30 oz vegetable broth (or 2 14 1/2 oz cans)
14 1/2 oz (1 can) beef broth
2 t prepared horseradish
1 i Worcestershire sauce
1/2 t ground mustard
1/4 t celery salt
5 oz deli corned beef, chopped
1 c sauerkraut, rinse and well drained
2 slices rye bread, cubed
4 slices swiss cheese

Saute onion in oil until tender. Bring veggie and beef broths to a boil, stir in horseradish, W sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low, cover and simmer for 10 minutes.
Ladle soup into 4 ovenproof bowls. Top with bread cubes and swiss cheese. Broil about 3-4 inches from heat for 2-3 minutes, or until cheese is melted.

Chef's note: I am not a fan of sauerkraut, but I do like Boar's Head version of it- it actually does taste like a vegetableand not just vinegar. I also used sourdough bread and provolone cheese instead. Delish.