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Stonehouse Cream of Reuben Soup

List of Ingredients

Stonehouse Cream of Reuben Soup

You'll recognize the flavors in this stewlike soup, showcased in our February 1993 issue of Midwest Living. It's a Reuben sandwich in a bowl from the Stonehouse supper club in Escanaba on Michigan's Upper Peninsula. Through the years, we've learned that soups are just the thing to keep Midwesterners warm in winter.

6 cups chicken broth
12 ounces fully cooked corn beef brisket chopped, or 2-1/2 cups deli franks, chopped
8 ounces sauerkraut drained
1 large carrot shredded
1/2 of a small onion chopped
1 clove garlic minced
1/2 teaspoon dried thyme crushed
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon crushed
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water
12 ounces process Swiss cheese slices cut up
1 cup shredded natural Swiss cheese
1 cup whipping cream, light cream, or half-and-half
Rye bread croutons




Recipe

1. In a 4-quart Dutch oven, combine the chicken broth, beef brisket or franks, sauerkraut, carrot, onion, garlic, thyme, white pepper, tarragon and bay leaf.
Bring the soup mixture to boiling. Reduce the heat and simmer the soup, covered, for 30 minutes.

2. Remove bay leaf. Stir together the cornstarch and 1/3 cup water. Stir cornstarch mixture into soup. Return to boiling. Cook the soup for 2 minutes.

3. Reduce heat. Stir in the Swiss cheeses till melted. Stir in cream. Heat through. Serve topped with croutons. Makes 6 to 8 main-dish servings.

Obtained from: Midwest Living magazine
Posted by Nrthwds to cooknchat