2½ cups veal stock (can substitute beef stock)
2 cups chicken stock
1 Tbsp. caraway seed
1 tsp. celery seed
¼ cup Thousand Island dressing
¼ to ½ cup sauerkraut, rinsed and drained well
1½ cups shredded corned beef
Freshly ground black pepper to taste
3 cups rye bread, cut into ½-inch cubes
3 Tbsp. melted butter
1½ cups shredded Swiss cheese
Preheat the oven to 350 degrees.
Combine the stocks in a large pot, add the caraway and celery seed and bring to a simmer over medium heat.
Whisk in the Thousand Island dressing.
Add the sauerkraut to your taste and the corned beef, cover and simmer for at least 20 minutes. Season to taste with pepper.
Toss the bread with the melted butter and arrange the cubes in a single layer on a baking tray. Bake until the bread is lightly browned, about 8 to 10 minutes.
Preheat the broiler. Ladle the soup into six heatproof bowls and top each bowl with ½ cup rye croutons and ¼ cup Swiss cheese.
Broil until the cheese is bubbly.