6 medium red potatoes, cubed and par-cooked in water and drained
1/2 stick vegan margarine and suggest TWO Tablespoons, due to the extra fat in the cashews used to make the non-dairy milk)
1/3 cup all-purpose flour
1 onion, diced
4 cloves garlic
vegetarian Better Than Bouillon “No-Chicken” Base + 4 cups water
cashew milk made from 1/2 cup raw cashews blended until smooth with 2 cups water
3 – 4 ounces Worthington brand sliced deli "corned beef," diced
3/4 cup cup drained sauerkraut
8 ounces Swiss cheese
1/4 – 1/2 teaspoon whole caraway seeds
In a small saucepan, cook the prepared potatoes just until fork tender, then drain and reserve the cooking water to measure and incorporate into the soup.
In a soup pot, melt the butter over medium-low heat, sauté the onions and garlic then add the flour. The mixture should be crumbly. If it looks like wet sand, add a little more flour.
Once the flour and butter mixture has heated up, add the chicken stock, milk and bring to a boil. add the cheese until AFTER bringing stock+milk to a boil, reduced the heat and add the veggie “meat” and sauerkraut. Lastly, I added the cheese and stirred over medium heat until melted.
When the cheese is thoroughly melted and incorporated into the liquid, add everything else.
Countryside & Small Stock magazine, Jan./Feb. 2015; adapted and posted by LuAnn Bermeo, author of Amazing Meals I and II, for KRT.