Cream of Reuben Soup

Cream of Reuben Soup





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 cloves garlic, minced

3/4 teaspoon dried thyme, crushed

1/2 teaspoon dried tarragon, crushed

1/4 teaspoon ground white pepper

1 bay leaf

1/3 cup cold water

3 tablespoons cornstarch

2 large carrots, coarsely shredded

12 ounces process Swiss cheese slices, cut up

1 cup shredded natural Swiss cheese (4 ounces)

1 cup whipping cream, half-and-half or light cream

Rye Bread Croutons







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.

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.

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. Makes 8 main-dish servings.







Rye Bread Croutons: Cut 4 slices rye bread into about 1/2-inch pieces. Arrange pieces in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once. Cool completely.