2 pounds of corned beef with seasonings packets*
\n8 cups beef broth
\n1 medium yellow onion, peeled & diced
\n3 garlic cloves, peeled & minced
\n2 teaspoons sea salt
\n1 teaspoon black pepper
\n2 cups heavy cream<\/p>\n
1 cup sauerkraut (we used a cabbage & carrot kraut)
\nFreshly minced parsley
\n1 cup thousand island dressing<\/p>\n
12 (1)-ounce Slices Of Swiss Cheese<\/p>\n
1 tablespoon mustard seeds
\n1 teaspoon dill seeds
\n1 teaspoon celery seeds
\n1 teaspoon coriander seeds<\/p>\n
Unwrap the corned beef and rinse very well in the sink.
\nSet out your slow-cooker and place the corned beef in the center of the insert. Pour beef broth over and all around the beef.
\nAdd onion and garlic to the slow-cooker.
\nSeason with the seasonings packet the beef came packaged in (or mix your own seasonings), sea salt and black pepper.
\nPlace the lid on the slow-cooker and set to low heat and cook for 8 hours.
\nAbout 15 minutes before the soup is ready, preheat your oven to 400 degrees Fahrenheit.
\nPrepare your cheese chips by placing each slice of Swiss cheese on a baking tray lined with parchment paper and bake until the cheese is melted and bubbly, about 5-7 minutes.
\nRemove from the oven and allow to cool until they are solid and pliable and easy to pick up and fold in half to use as a garnish in the soup.
\nWhen the soup is done slow-cooking, open the slow-cooker lid and carefully shred the corned beef with two large forks.
\nPour heavy cream in the soup and stir very well.
\nServe between 12, garnishing with a spoonful of sauerkraut and thousand island dressing, a cheese chip and fresh parsley and store any leftovers in the fridge for up to 5 days.
\nYou can also freeze this soup in a sealed plastic bag or container for up to 6 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
Soup Ingredients 2 pounds of corned beef with seasonings packets* 8 cups beef broth 1 medium yellow onion, peeled & diced 3 garlic cloves, peeled & minced 2 teaspoons sea salt 1 teaspoon black pepper 2 cups heavy cream Garnish 1 cup sauerkraut (we used a cabbage & carrot kraut) Freshly minced parsley 1 cup…<\/span><\/p>\n","protected":false},"author":2,"featured_media":4861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[62,7],"tags":[],"class_list":["post-4860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4860"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4860\/revisions"}],"predecessor-version":[{"id":17787,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4860\/revisions\/17787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4861"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}