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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Net recipe which intriqued me. Sounds great! Great combinations! Ingredients:
5 cups chicken stock |
or 3, 14-ounce cans reduced-sodium chicken broth |
12 oz. fully cooked corned beef brisket, chopped |
or 2-1/2 cups chopped deli franks |
1 8-oz. can sauerkraut, rinsed and drained |
1/2 cup chopped onion |
1 to 2 cloves garlic, minced |
3/4 tsp. dried thyme, crushed |
1/2 tsp. dried tarragon, crushed |
1/4 tsp. ground white pepper |
1 bay leaf |
1/3 cup cold water |
3 tbsp. cornstarch |
2 large carrots, coarsely shredded |
12 oz. process swiss cheese slices, cut up |
1 cup shredded natural swiss cheese (4 ounces) |
1 cup whipping cream, half-and-half or light cream |
rye bread croutons (see note) |
Directions:
1. In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or
2. franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and
3. bay leaf.
4. Bring to boiling; reduce the heat.
5. Simmer, covered, for 30 minutes.
6. Remove bay leaf.
7. In a small bowl, stir together the cold water and cornstarc
8. Stir cornstarch mixture and carrots into soup.
9. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
10. Reduce heat to low.
11. Add the Swiss cheeses; cook and stir until
12. melted.
13. Stir in whipping cream; heat through.
14. Top each serving with some of the Rye Bread Croutons..
15. Note: Rye Bread Croutons:
16. Cut 4 slices rye bread into about 1/2-inch pieces.
17. Arrange pieces in a 15x10x1-inch baking pan.
18. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once.
19. Cool completely.
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