Cream of Reuben Soup

• Gluten free

• Meat

  • 1 lb Corned beef, cooked
  • 8 oz Frank's sauerkraut

• Produce

  • 1 Bay leaf
  • 2 cups Carrots
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tsp Oregano

• Canned Goods

  • 5 cups Chicken stock

• Baking & Spices

  • 3 tbsp Corn starch
  • 1/4 tsp White pepper

• Dairy

  • 1 cup Heavy cream
  • 12 oz Swiss cheese

• Liquids

  • 1/3 cup Water

Found on anaffairfromtheheart.com

Description

Ingredients

• 5 cups chicken stock
• 1 pound cooked corned beef, chopped and trimmed of fat
• 8 ounces Franks sauerkraut, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano
• ¼ teaspoon white pepper
• 1 bay leaf
• ⅓ cup cold water
• 3 Tablespoons corn starch
• 2 cups shredded carrots, chopped coarsely
• 12 ounces sliced Swiss cheese, cut into small pieces
• 1 cup heavy cream
• For serving: Shredded Swiss cheese and Homemade Rye Croutons

Directions

• In a 5 quart Dutch oven, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano and white pepper. Bring to boil and reduce heat, and simmer covered 30 minutes. Remove bay leaf.
• Stir cornstarch into water. Add mixture to soup as well as the carrots. Cook and stir for a couple of minutes, soup will begin to thicken.
• Reduce heat to low, add the Swiss and stir until combined and melted. Stir in cream. Heat through.
• Serve topped with shredded Swiss cheese and Rye Croutons.