6 c chicken broth
¾ lb corned beef brisket, cooked and chopped
1 can sauerkraut, drained
1 large carrot, grated
½ c onion, chopped
1 clove garlic, minted
½ t dried thyme
¼ t ground white pepper
¼ t dried tarragon
1 bay leaf
3 T cornstarch
1/3 c water
2 c shredded swiss cheese
1 c whipping cream
Rye bread cubes, toasted
Combine the first ten ingredients in a Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer 30 minutes. Remove and discard bay leaf. Combine cornstarch and water, stirring until smooth. Stir mixture into soup. Bring to a boil, stirring constantly. Boil one minute. Remove from heat. Add shredded cheese and cream, stirring until cheese melts. Top each serving with rye cubes. Yields 12 c.
Notes: Good winter supper served with rye bread.