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Cream Of Reuben Soup
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- #53983
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
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nutrition data
Nutritional data has not been calculated yet.
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