You'll recognize the flavors in this main-dish soup. It's a Reuben sandwich in a bowl and is just the thing to warm you up on chilly days.

Source: Midwest Living

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Recipe Summary test

prep:
25 mins
cook:
40 mins
total:
65 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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.

Nutrition Facts

485 calories; fat 34g; cholesterol 131mg; saturated fat 19g; carbohydrates 19g; insoluble fiber 3g; protein 25g; vitamin a 4664.7IU; vitamin c 5.9mg; sodium 1867mg; calcium 474.5mg; iron 1.8mg.
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