Cream of Reuben Soup

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

Preparation

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.