Cream of Reuben Soup Ingredients 5 cups chicken stock or 3, 14-ounce cans reduced-sodium chicken broth 12 oz. fully cooked corned beef brisket, chopped, or 2-1/2 cups chopped deli franks 1 8-oz. can sauerkraut, rinsed and drained 1/2 cup chopped onion 1 to 2 cloves garlic, minced 3/4 tsp. dried thyme, crushed 1/2 tsp. dried tarragon, crushed 1/4 tsp. ground white pepper 1 bay leaf 1/3 cup cold water 3 Tbsp. cornstarch 2 large carrots, coarsely shredded 12 oz. 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. 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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
