Cream Of Reuben Soup

• 6 cups chicken broth
• 3/4 pound cooked corned beef, chopped
• 1 (10-ounce) can chopped sauerkraut, drained
• 1 large carrot, grated
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon dried tarragon
• 1 bay leaf
• 3 tablespoons cornstarch
• 1/3 cup water
• 2 cups (8 ounces) shredded Swiss cheese
• 1 cup whipping cream
• Rye bread cubes, toasted

1. Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Remove and discard bay leaf.
2. Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil, stirring constantly, 1 minute. Remove from heat.
3. Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.

chicken broth, beef, sauerkraut, carrot, onion, garlic, thyme, ground white pepper, tarragon, bay leaf, cornstarch, water, swiss cheese, whipping cream, rye bread

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