Reuben Soup Name: Crystal Veillette Base: Fort Campbell, KY Recipe: •1 gallon vegetable stock •2 cups sauerkraut •10 ounce package wide egg noodles, cooked and cooled •16 ounces corned beef, chopped •3/4 cup thousand island dressing •2 tomatoes, chopped •2 cups Swiss cheese, shredded •1 package rye crackers, or toast rye bread In a large stock pot place stock, noodles, sauerkraut, corned beef, dressing, tomatoes and bring to a boil. Ladle into oven safe soup bowls and top with cheese, broil for 3 minutes or until cheese is melted. Serve with crackers or toast.