|
Cream of Reuben Soup
Recipe By: Jenni
Categories: Soups
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
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.
2678 Calories (kcal); 209g Total Fat; (70% calories from fat); 152g Protein;
45g Carbohydrate; 716mg Cholesterol; 7561mg Sodium |
NOTES : Counts for xanthan gum not included in totals.
|
