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.