Cream of Rueben Soup

Catron Courier - - News - Ad­journ—

By Wilma Stan­ton 6 oz. chicken broth 12 oz. cooked corned beef, chopped 8 oz. sauer­kraut, drained 1 large car­rot, shred­ded 1/2 small onion, chopped 1 clove gar­lic, minced 1/2 tsp. dried thyme, crushed 1/2 tsp. white pep­per 1/4 tsp. tar­ragon, crushed 1 bay leaf 3 Tb­sps. corn­starch 1/3 cup wa­ter 12 oz. Swiss Cheese slices, cut up 1 cup shred­ded nat­u­ral Swiss cheese 1 cup whip­ping cream or light cream Rey bread croutons In a 4-qt. Dutch oven, com­bine the chicken broth, corned beef brisket, sauer­kraut, onion, gar­lic, car­rot, thyme, white pep­per, tar­ragon and bay leaf. Bring the soup mix­ture to boil­ing. Re­duce heat and sim­mer, cov­ered, for 30 min­utes.

Re­move the bay leaf. S r to­gether the corn­starch and 1/3 cup wa­ter. S r corn­starch mix­ture into soup. Re­turn to boil­ing and cook the soup for 2 min­utes. Re­duce heat and s r in the Swiss cheese, un l it is melted. S r in the cream. Heat through. Serve topped with rye croutons . Makes 6 to 8 main-dish serv­ings.

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