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.

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Ingredients

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Directions

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  • 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.

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  • 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; 34 g total fat; 19 g saturated fat; 131 mg cholesterol; 1867 mg sodium. 19 g carbohydrates; 3 g fiber; 25 g protein; 4665 IU vitamin a; 6 mg vitamin c; 475 mg calcium; 2 mg iron;

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