Type what you have

Ingredients

• ✓ rye crouton
• onion
• celery
• red bell pepper
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• beef stock
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner