6 C. chicken broth

3/4 lb. cooked corned beef, chopped

1 can (10 oz.) chopped sauerkraut, drained

1 large carrot, peeled and grated

1/2 C. chopped onion

1 garlic clove, minced

1/2 tsp. dried thyme

1 bay leaf

1/4 tsp. ground white pepper

1/4 tsp. dried tarragon

3 T. cornstarch plus 1/3 C. water

2 C. shredded Swiss cheese

1 C. whipping cream

Rye bread cubes, toasted

Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Remove bay leaf.

Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil, stirring constantly for 1 minute. Remove from heat. Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.

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