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Cream of Reuben Soup
This soup is exactly what you expect - the wonderful
flavors of a Reuben Sandwich in a bowl.
6 cups chicken broth
12 oz. cooked corn
beef brisket, chopped
8 oz. sauerkraut, drained
1 lg. carrot, shredded
½ onion, chopped
1 clove garlic, minced
½ tsp. Dried thyme
¼ tsp. White pepper
¼ tsp dried tarragon
1 bay leaf
3 T. cornstarch
1/3 cup water
1 cup plus 12 oz. Swiss cheese, cut up or shredded
1 cup whipping cream
Rye bread croutons
as seen in the cookbook "From Patriotic Kitchens",
submitted by Jane Coles, WVA |
In a 4-qt. Dutch oven, combine broth,
brisket, sauerkraut, carrot, onion, garlic, thyme, pepper, tarragon and bay
leaf. Bring to a boil, then simmer, covered, for 30 minutes.
Remove bay leaf. Stir together cornstarch
and water. Stir mixture into soup. Return to boil. Cook 2 minutes.
Stir in cheese until melted. Stir in
cream. Heat thoroughly. Serve with rye croutons. Makes about 12 cups.
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