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6 cups chicken broth
3/4 pound corned beef brisket -- cooked and chopped
10 ounces sauerkraut -- drained
1/4 cup carrot -- grated
1/2 cup chopped onion
1 whole garlic clove -- minced
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon tarragon
1 whole bay leaf
1 teaspoon xanthan gum
1/3 cup water
2 cups Swiss cheese -- shredded
1 cup whipping cream
How To Prepare:
Combine first 10 ingredients in a dutch oven. Bring to a boil and then
simmer uncovered for 30 minutes. Remove and discard bay leaf.
Combine xanthan gum and water and add to pot. Boil 1 minute and remove from
heat. Add shredded cheese and cream. Stir until cheese melts .
May top with low carb bread croutons. Yields 12 cups.
Carbs per serving - include all nutritional information if known: