Cream of Reuben Soup

Ingredients

• 1  bay leaf 
• 1 large carrots grated
• 6 cups chicken broth 
• 0.8 pound corned beef ribs cooked chopped
• 3 tablespoons cornstarch 
• 0.3 teaspoon tarragon dried
• 0.5 teaspoon thyme leaves dried
• 1  garlic clove minced
• 0.3 teaspoon ground pepper white
• 0.5 cup onion chopped
• 12 servings rye bread cubes toasted
• 10 ounce sauerkraut drained chopped canned
• 8 ounces swiss cheese shredded
• 0.3 cup water 
• 1 cup whipping cream 

Equipment

• dutch oven

Directions

1. Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes.
2. Remove and discard bay leaf.
3. Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil, stirring constantly, 1 minute.
4. Remove from heat.
5. Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.