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Nutrition Facts
Serving Size 1 cups (approx) 242g Recipe makes 12 cups (approx))
Calories 269
Calories from Fat 187		(69%)
Amount Per Serving		%DV
	Total Fat 20.8g	32%
	Saturated Fat 11.8g	59%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 839mg		34%
Potassium 260mg		7%
Total Carbohydrate 7.7g		2%
	Dietary Fiber 1.1g	4%
	Sugars 2.0g
Protein 12.9g		25%
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Recipe #185381 | 1¼ hours | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 8, 2006

If you are a lover of sauerkraut then you will love this soup! --- add the croutons they go very well with the soup.

12 cups (approx) (change servings and units)

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)

Directions

1
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.
2
Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
3
In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
4
Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
5
Ladle in bowls and top with croutons or toasted bread cubes.
6
DELICIOUS!

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Featured Reviews for This Recipe

From: Heather U.

On Oct 27, 2009

I really enjoyed this soup. Yum. I think the only thing I'll do differently next time is to simmer the corned beef for a couple of hours-- 45 min isn't really sufficient to make it tender. I used petite baby carrots and added one large russet potato in chunks too. I also added maybe 1/2 tsp of caraway seeds and 1 T of chives. Delicious. Thanks for posting!

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From: ShortieNJ

On Jan 25, 2009

oh, yummmm. i left out the tarragon and bay leaf because i didn't have them, and the carrots, because i forgot them by accident...used fat free half and half thanks to another reviewer, and used a 14 oz. can of sauerkraut because that's what i had. i'll be making this again for sure

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From: Chef GreanEyes

On Feb 20, 2008

Boyfriend and i loved!! added a few more chili pepper flakes, cause we like it spicy. SUPER idea!!

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From: Mika G.

On Feb 11, 2008

I have to admit that I didn't have really high expectations for this soup. Boy, was I wrong! This was so good! My whole family loved it, even the kiddos. My husband made homemade dark rye croutons and they went great with it! This has got to be the weirdest soup I have ever made but I WILL be making it again and again! Thanks, Kitten!!

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