The Don doesn't typically measure ingredients please adjust

32 oz chicken broth

1 pound chopped corned beef

8 oz sauerkraut

1 yellow onion

4 carrots

3 cloves garlic minced

1 t oregano

1 bay leaf

1/3 c cold water

1/4 c cornstarch

1 c heavy cream

12 oz swiss cheese

2 T olive oil

Sauté onion and carrots in olive oil till semi-soft in large soup pot

Add garlic, corned beef, salt, pepper, oregano, chicken stock and sauerkraut, simmer 20 mins

Create rue with water and cornstarch, whisk together then add to soup, cook till thickens

Stir in heavy cream and swiss cheese, heat till melted, salt and pepper to taste

Garnish with rye croutons