Cream of Reuben Soup

GoldsmithLissa's Note:

Reuben sandwich in a soup! Make rye croutons by baking pieces of rye bread for 10 min at 350F.

• Total Time: 1 hrs 5 mins
• Prep 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 ½ cups chopped deli franks
• 1 (8 ounce) can sauerkraut , rinsed and drained
• ½ cup chopped onion
• 1 -2 garlic clove , minced
• ¾ teaspoon dried thyme , crushed
• ½ teaspoon dried tarragon , crushed
• ¼ teaspoon white 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)

Directions:

1. In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white 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.