Cream of Rueben Soup
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.