Delicious Cream Of Reuben Soup

• 3 tablespoons butter
• 1 onion, finely chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 1/2 - 1 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 teaspoon dried chili pepper flakes (optional or to taste)
• 6 cups chicken broth
• 1/2 - 3/4 lb corned beef, chopped
• 1 (10 ounce) can chopped sauerkraut, drained
• 2 medium carrots, peeled and grated
• 1 bay leaf
• 3 tablespoons cornstarch
• 1/3 cup water
• 2 1/2 cups grated swiss cheese
• 1 cup whipping cream
• salt and pepper
• crouton (to garnish, or use toasted pumpernickel or rye bread cubes)

1. In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
2. Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
3. In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
4. Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
5. Ladle in bowls and top with croutons or toasted bread cubes.
6. DELICIOUS!

butter, onion, fresh garlic, thyme, tarragon, chili pepper, chicken broth, corned beef, sauerkraut, carrots, bay leaf, cornstarch, water, swiss cheese, whipping cream, salt

Taken from www.food.com/recipe/delicious-cream-of-reuben-soup-185381 (may not work)