Creamy Reuben Soup

Cook and stir onion celery red bell pepper butter garlic tarragon and caraway seeds in a stock pot over medium heat until vegetables are tender 6 to 8 minutes.

Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned stirring constantly about 10 minutes.

Stir beef stock half-and-half corned beef sauerkraut seasoned salt and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened about 30 minutes.

Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.