Cream Of Reuben Soup Recipe

ingredients

6 cups chicken broth
3/4 pound corned beef brisket, cooked, chopped
1 can (8 oz size) sauerkraut, drained, chopped
1 large carrot, grated
1/2 cup chopped onion
1 clove garlic, 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 shredded Swiss cheese
1 cup whipping cream
Rye bread cubes, toasted

directions

Combine first 10 ingredients in a large, heavy pot; bring mixture to a boil over medium heat. Reduce heat; simmer, uncovered, 30 minutes.

Remove and discard bay leaf. Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil 1 minute, stirring constantly.

Remove from heat. Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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