How to make it

  • In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or
  • franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and
  • bay leaf.
  • Bring to boiling; reduce the heat.
  • Simmer, covered, for 30 minutes.
  • Remove bay leaf.
  • In a small bowl, stir together the cold water and cornstarc
  • Stir cornstarch mixture and carrots into soup.
  • Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  • Reduce heat to low.
  • Add the Swiss cheeses; cook and stir until
  • melted.
  • Stir in whipping cream; heat through.
  • Top each serving with some of the Rye Bread Croutons..
  • Note: Rye Bread Croutons:
  • Cut 4 slices rye bread into about 1/2-inch pieces.
  • Arrange pieces in a 15x10x1-inch baking pan.
  • Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once.
  • Cool completely.

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