1 (32 oz.) carton low-sodium chicken or beef stock
1 pound cooked corned beef or pastrami, diced, fat removed
1 (8 oz.) package sauerkraut, rinsed and drained
1 yellow onion, chopped
4 carrots, chopped
3 cloves garlic, minced
1 teaspoon oregano
1 bay leaf
1/3 cup cold water
1/4 cup cornstarch
1 cup heavy cream
1 (12 oz.) package Swiss cheese, sliced
2 tablespoons extra-virgin olive oil
6 slices marbled rye bread
2-3 tablespoons extra-virgin olive oil or butter, melted
Kosher salt and freshly ground pepper, to taste
Heat olive oil in a large stock pot over medium-high heat and sauté onion and carrot until softened. 7-9 minutes.
Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper and oregano.
Pour chicken stock into stock pot, then stir in sauerkraut. Bring to a boil, then reduce heat and let simmer for 20 minutes.
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.
Stir in heavy cream and Swiss cheese and cook for another 5 minutes, or until heated through, then ladly into serving bowls.
Top with rye bread croutons and serve hot.