Delicious Cream of Reuben Soup

Description: If you are a lover of sauerkraut then you will *love* this soup! --- add the croutons they go very well with the soup.

Ingredients:

• 3 tablespoons butter
• 1 onion, finely chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 1/2-1 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 teaspoon dried chili pepper flakes (optional or to taste)
• 6 cups chicken broth
• 1/2-3/4 lb corned beef, chopped
• 1 (10 ounce) can chopped sauerkraut, drained
• 2 medium carrots, peeled and grated
• 1 bay leaf
• 3 tablespoons cornstarch
• 1/3 cup water
• 2 1/2 cups grated swiss cheese
• 1 cup whipping cream
• salt and pepper
• crouton (to garnish, or use toasted pumpernickel or rye bread cubes)

Steps:

1. 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. Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
3. In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
4. Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
5. Ladle in bowls and top with croutons or toasted bread cubes.
6. DELICIOUS!