Cream Of Reuben Soup

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 5 cups chicken stock or 3 (14 ounce) cans reduced-sodium chicken broth
• 12 ounces fully cooked corned beef brisket, chopped or 2 1/2 cups chopped deli franks
• 1 (8 ounce) can sauerkraut, rinsed and drained
• 1/2 cup chopped onion
• 1 -2 garlic clove, minced
• 3/4 teaspoon dried thyme, crushed
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/3 cup cold water
• 3 tablespoons cornstarch
• 2 large carrots, coarsely shredded
• 12 ounces swiss cheese, cut
• 1 cup shredded natural swiss cheese (4 ounces)
• 1 cup whipping cream, half-and-half or 1 cup light cream
• rye bread crouton (optional)

Recipe

• 1 in a 5- to 6-quart dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, pepper, and bay leaf. bring to boiling; reduce the heat. simmer, covered, for 30 minutes. remove bay leaf.
• 2 in a small bowl, stir together the cold water and cornstarch. stir cornstarch mixture and carrots into soup. cook and stir until thickened and bubbly; cook and stir 2 minutes more.
• 3 reduce heat to low. add the swiss cheeses; cook and stir until melted. stir in whipping cream; heat through. top each serving with some of the rye bread croutons.