Delicious Cream of Reuben Soup
If you are a lover of sauerkraut then you will *love* this soup! --- add the croutons they go very well with the soup.
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READY IN: 1hr 15mins
YIELD: 12 cups (approx)
UNITS: US
INGREDIENTS
Nutrition- 3tablespoons butter
- 1
- 2
- 1⁄2 - 1teaspoon dried thyme
- 1⁄4teaspoon dried tarragon
- 1teaspoon dried chili pepper flakes (optional or to taste)
- 6cups chicken broth
- 1⁄2 - 3⁄4
- 1
- 2
- 1
- 3tablespoons cornstarch
- 1⁄3cup water
- 2 1⁄2cups grated swiss cheese
- 1cup whipping cream
- salt and pepper
-
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DIRECTIONS
- In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
- Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
- In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
- Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
- Ladle in bowls and top with croutons or toasted bread cubes.
- DELICIOUS!
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