Cream of Reuben Soup
List of Ingredients
6 c. chicken broth
12 oz. cooked corned beef brisket, chopped
8 oz. sauerkraut, drained
1 large carrot, shredded
1/2 small onion, chopped
1 clove garlic
1/2 t. thyme
1/4 t. white pepper
1/4 t. tarragon
1 bay leaf
3 T. cornstarch
1/3 c. water
12 oz. Swiss cheese, shredded
1 c. whipping cream or half and half
rye breadRecipe
In a 4 quart pot, combine broth, corned beef, kraut, carrot, onion, garlic, thyme, pepper, tarragon and bay leaf. Bring to a boil. Reduce to simmer cover for 30 minutes. Remove bay leaf. Stir cornstarch and 1/3 c. water together. Stir into soup mixture. Return to boiling. Cook for 2 minutes. Reduce heat and stir in Swiss cheese until melted. Stir in cream. Heat through. Top with rye croutons.
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