Ingredients
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3 tablespoons butter
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1 onion, finely chopped
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2 tablespoons minced fresh garlic (or to taste)
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1/2-1 teaspoon dried thyme
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1/4 teaspoon dried tarragon
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1 teaspoon dried chili pepper flakes (optional or to taste)
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6 cups chicken broth
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1/2-3/4 lb corned beef, chopped
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1 (10 ounce) can chopped sauerkraut, drained
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2 medium carrots, peeled and grated
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1 bay leaf
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3 tablespoons cornstarch
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1/3 cup water
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2 1/2 cups grated swiss cheese
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1 cup whipping cream
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salt and pepper
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crouton (to garnish, or use toasted pumpernickel or rye bread cubes)
Instructions
- 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.
- Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
- In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
- Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
- Ladle in bowls and top with croutons or toasted bread cubes.
- DELICIOUS!