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Cream of Reuben Soup

Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield Makes 12 cups
Buy pre-grated carrot and Swiss cheese to save time and effort.

Ingredients

  • 6 cups chicken broth
  • 3/4 pound cooked corned beef, chopped
  • 1 (10-ounce) can chopped sauerkraut, drained
  • 1 large carrot, grated
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • 3 tablespoons cornstarch
  • 1/3 cup water
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 cup whipping cream
  • Rye bread cubes, toasted

How to Make It

  1. Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Remove and discard bay leaf.

  2. Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil, stirring constantly, 1 minute. Remove from heat.

  3. Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.