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chicken beef brisket sauerkraut onion garlic thyme tarragon white pepper bay leaf cold water cornstarch carrots Swiss cheese Swiss cheese whipping cream rye bread
Viewed: 55 - Published at: 5 years agoIngredients
- 5 cups chicken stock or 3 (14 ounce) cans reduced-sodium chicken broth
- 12 ounces fully cooked corned beef brisket, chopped or 2 12 cups chopped deli franks
- 1 (8 ounce) can sauerkraut, rinsed and drained
- 12 cup chopped onion
- 1 -2 garlic clove, minced
- 34 teaspoon dried thyme, crushed
- 12 teaspoon dried tarragon, crushed
- 14 teaspoon white pepper
- 1 bay leaf
- 13 cup cold water
- 3 tablespoons cornstarch
- 2 large carrots, coarsely shredded
- 12 ounces swiss cheese, cut
- 1 cup shredded natural swiss cheese (4 ounces)
- 1 cup whipping cream, half-and-half or 1 cup light cream
- rye bread crouton (optional)
Method
- In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf.
- Bring to boiling; reduce the heat.
- Simmer, covered, for 30 minutes.
- Remove bay leaf.
- In a small bowl, stir together the cold water and cornstarch.
- Stir cornstarch mixture and carrots into soup.
- Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
- Reduce heat to low.
- Add the Swiss cheeses; cook and stir until melted.
- Stir in whipping cream; heat through.
- Top each serving with some of the Rye Bread Croutons.
