Cream of Reuben Soup

• 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)

1. 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.
2. Bring to boiling; reduce the heat.
3. Simmer, covered, for 30 minutes.
4. Remove bay leaf.
5. In a small bowl, stir together the cold water and cornstarch.
6. Stir cornstarch mixture and carrots into soup.
7. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
8. Reduce heat to low.
9. Add the Swiss cheeses; cook and stir until melted.
10. Stir in whipping cream; heat through.
11. Top each serving with some of the Rye Bread Croutons.

chicken, beef brisket, sauerkraut, onion, garlic, thyme, tarragon, white pepper, bay leaf, cold water, cornstarch, carrots, swiss cheese, swiss cheese, whipping cream, rye bread

Taken from www.food.com/recipe/cream-of-reuben-soup-415939 (may not work)