Reuben Chowder With Horseradish

• 1 small onion, sliced
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 can (14-1/2 ounces) beef broth
• 2 teaspoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery salt
• 5 ounces deli corned beef, chopped
• 1 cup sauerkraut, rinsed and well drained
• 2 slices rye bread, cubed
• 4 slices Swiss cheese

1. In a small skillet, saute onion in oil until tender. Meanwhile, in a large saucepan, bring the vegetable and beef broth to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low; cover and simmer for 10 minutes.
2. Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.

onion, canola oil, vegetable broth, beef broth, horseradish, worcestershire sauce, ground mustard, celery salt, beef, sauerkraut, rye bread, swiss cheese

Taken from www.tasteofhome.com/recipes/reuben-chowder-with-horseradish/ (may not work)