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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Reuben sandwich in a soup! Make rye croutons by baking pieces of rye bread for 10 min at 350F. Ingredients:
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 garlic clove, minced |
3/4 teaspoon dried thyme, crushed |
1/2 teaspoon dried tarragon, crushed |
1/4 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.
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