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Ingredients
6 Cups chicken broth
3/4 Pound cooked corned beef, chopped
1 (10 oz) Can chopped sauerkraut, drained
1 Large carrot, grated
1/2 Cup onion, chopped
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 shredded Swiss cheese
1 Cup whipping cream
Rye bread cubes, toasted
Instructions
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.
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.
Makes 12 cups
10/20/12 * * * * *