drinkable sandwich

Dad once found a recipe for Cream of Reuben Soup, which I may have mentioned in the past, but I never bothered to actually give you the recipe.  I like to leave 'em wanting more.

Cream of Reuben Soup
6 C chicken broth
3/4 lb cooked corned beef, chopped (you can use the deli meat if you can't get a real corned beef somewhere.  They're easier to find in March)
10 oz can, sauerkraut, drained
1 large carrot, peeled and grated
1/2 C chopped onion
1 garlic clove, minced
1/2 t dried thyme
1 Bay leaf (or two.  Two works.)
1/4 t ground white pepper (I've never found white pepper, so I just use black pepper.)
1/4 t tarragon
3 T cornstarch mixed with 1/3 C water
2 C (8oz) shredded Swiss
1 C heavy whipping cream
rye bread crumbs, toasted (go with rye croutons.  Chop the bread slices into squares, and toast them in batches on baking sheets in the oven.  Only toast enough to make a meal, because you want them crisp when they top the soup)

• Combine ingredients above from broth to tarragon in large soup pot.  Bring to a boil over medium heat.  Reduce heat and simmer 30 minutes.  Remove bay leaf.

• Combine corn starch and water, and stir smooth.  Stir into soup and bring to a boil, stirring constantly.  Cook and stir 1 minute.
• Remove from heat.  Add cheese and cream.  Stir until cheese melts.
• Top each serving with toasted rye cubes.

From the very first time Dad and I made this, it has remained one of my favorite recipes.  It's only fair that you have me over to try yours.