Rating: 5 stars
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Buy pre-grated carrot and Swiss cheese to save time and effort.

Recipe by Southern Living February 1997

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Credit: Charles Walton; Styling: Leslie Byars Simpson

Recipe Summary test

Yield:
Makes 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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