This main-dish soup, which includes beef brisket, sauerkraut, and Swiss cheese, is topped with rye bread croutons. It's like a Reuben sandwich in a bowl.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, combine chicken broth, beef brisket or franks, sauerkraut, carrot, onion, garlic, thyme, white pepper, tarragon, and bay leaf. Bring to boiling; reduce the heat. Cover and simmer for 30 minutes.

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  • Remove bay leaf. Stir together the cold water and cornstarch. Stir cornstarch mixture into soup. Return to boiling. Cook the soup for 2 minutes.

  • Reduce heat. Stir in the Swiss cheeses until melted. Stir in cream. Heat through. Serve topped with croutons. Makes 6 to 8 main-dish servings.

Nutrition Facts

619 calories; fat 47g; cholesterol 178mg; saturated fat 26g; carbohydrates 13g; insoluble fiber 2g; protein 33g; vitamin a 855.1RE; vitamin c 7.1mg; sodium 2742mg; calcium 666.4mg; iron 2.3mg.
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