Reuben Soup

Ingredients

• 1  bay leaf 
• 2 tablespoons butter 
• 4 cups chicken broth 
• 1 pound deli corned beef cubed
• 2 tablespoons cornstarch 
• 1 cup half-and-half 
• 1  onion chopped
• 6 servings garnish: rye croutons 
• 6 servings salt and pepper white to taste
• 1 cup sauerkraut drained chopped
• 1 cup swiss cheese shredded
• 0.3 cup water cold
• 1 cup whipping cream 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Melt butter in a medium saucepan.
2. Add onion and cook until soft.
3. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water.
4. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil.
5. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Melt butter in a medium saucepan.
6. Add onion and cook until soft.
7. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water.
8. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil.
9. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons.