Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter (unsalted)
  • 1 cup chopped yellow onion
  • 1 cup peeled and chopped carrots (cut into ¼ inch pieces)
  • 1 tablespoon minced fresh garlic
  • ¼ cup all-purpose flour
  • 4 ½ cups chicken broth
  • 1 pound deli sliced corned beef, chopped (or leftover corned beef (chopped or shredded))
  • 1 (14.5 ounce) can sauerkraut (very well drained)
  • ½ teaspoon caraway seeds
  • ½ cup Thousand Island dressing
  • 1 large bay leaf
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese

Instruction

  • Melt butter over medium high heat in a 6-quart Dutch oven or soup pot. Add onions and carrots. Cook for 5 minutes, stirring frequently.
  • Add garlic and cook for 30 seconds, stirring frequently.
  • Slowly add flour, while continuing to stir.
  • Add chicken broth, corned beef, sauerkraut, caraway seeds, dressing and bay leaf. Stir to combine.
  • Bring to a gentle boil, then reduce heat as necessary to maintain a simmer (medium low to low).
  • Cover and simmer for 20 to 25 minutes, or until carrots are tender.
  • Remove from heat and stir in heavy cream. Remove and discard bay leaf.
  • Serve topped with shredded Swiss cheese.