Ingredients
-
3
-
1
-
2
-
1/2 - 1
-
1/4
-
1
-
6
-
1/2 - 3/4
-
1
-
2
-
-
-
-
-
Directions
Delicious Cream of Reuben Soup,If you are a lover of sauerkraut then you will *love* this soup! — add the croutons they go very well with the soup.,Oh my, this is so good if I don’t watch myself I could eat the whole batch myself (good thing I only made 1/2 a recipe).,So good! used less cheese, fat-free half and half, a little more corn starch and added Penzey’s Mural of Flavor spice mix. I wish I would have remembered the pumpernickel croutons; that would have made it perfect! I am hoping it will freeze well.
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Steps
|
1
Done
|
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
Done
|
Add in the Broth, Corned Beef, Sauerkraut, Shredded Carrots and Bay Leaf; Bring to a Boil and Simmer For About 40-45 Minutes. |
|
3
Done
|
in a Bowl Combine the Cornstarch With Water Until Smooth; Stir Into the Simmering Soup, Boil, Stirring Constantly For 1 Minute. |
|
4
Done
|
Remove Bay Leaf, Then Add in the Shredded Cheese and Whipping Cream; Stir Until the Cheese Melts. |
|
5
Done
|
Ladle in Bowls and Top With Croutons or Toasted Bread Cubes. |
|
6
Done
|
Delicious! |
