Delicious Cream Of Reuben Soup - cooking recipe

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)

Preparation

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!