5 cups chicken stock

1 pound cooked corned beef, chopped and trimmed of fat

8 ounces Frank’s sauerkraut, drained and rinsed

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon oregano

1/4 teaspoon white pepper

1 bay leaf

1/3 cup cold water

3 Tablespoons corn starch

2 cups shredded carrots, chopped coarsely

12 ounces sliced Swiss cheese, cut into small pieces

1 cup heavy cream

In a 5 quart Dutch oven, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano and white pepper. Bring to a boil reduce heat, and simmer covered for 30 minutes. Remove the bay leaf.

Stir cornstarch into water. Add the mixture to the soup as well as the carrots. Cook and stir for a couple of minutes, soup will begin to thicken.

Reduce heat to low, add the Swiss, and stir until combined and melted. Stir in cream. Heat through.

Serve topped with shredded Swiss cheese and Rye Croutons.