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Export 15 ingredients for grocery delivery
Step 1
Heat olive oil in a large stock pot over medium-high heat and sauté onion and carrot until softened. 7-9 minutes.
Step 2
Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper and oregano.
Step 3
Pour chicken stock into stock pot, then stir in sauerkraut. Bring to a boil, then reduce heat and let simmer for 20 minutes.
Step 4
Create slurry by whisking cornstarch and cold water together in a small bowl. Remove bay leaf from soup, then whisk in slurry. Cook for another 5-10 minutes, or until soup thickens.
Step 5
Stir in heavy cream and Swiss cheese and cook for another 5 minutes, or until heated through, then ladly into serving bowls.
Step 6
Top with rye bread croutons and serve hot.
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