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Cream of Reuben Soup
Cook: 40 mins
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 to 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 (see note)
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. Makes 8 main-dish servings.
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Note:
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.
This is a wonderful soup which men love. I double the recipe and give half to a friend. Don't change a thing. My favorite winter soup. Thanks, Midwest Living!
10/27/2010 01:00:24 PM Report Abuse