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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Buy pre-grated carrot and Swiss cheese to save time and effort. Ingredients:
6 cups chicken broth |
3/4 pound cooked corned beef, chopped |
1 (10-ounce) can chopped sauerkraut, drained |
1 large carrot, grated |
1/2 cup chopped onion |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
1/4 teaspoon ground white pepper |
1/4 teaspoon dried tarragon |
1 bay leaf |
3 tablespoons cornstarch |
1/3 cup water |
2 cups (8 ounces) shredded swiss cheese |
1 cup whipping cream |
rye bread cubes, toasted |
Directions:
1. Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Remove and discard bay leaf.
2. Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil, stirring constantly, 1 minute. Remove from heat.
3. Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.
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