Guerro Cream of Reuben Stew with Marbled Rye Croutons

Ingredients:

For Stew: 

• 2 tablespoons vegetable oil
• ½ stick butter
• 2 cups onion, diced
• 1 cup celery
• 2 cups carrots, diced
• 4 cloves garlic, rough chopped
• 12 ounces of packaged cole slaw mix, rough chopped
• ¼ cup all-purpose flour
• 1 tablespoon caraway seeds
• 1 tablespoon Dude Food Fire Chili Guero Spice Blend
• 1 ½ cup chicken broth
• 1 cup heavy cream
• 2 pounds pastrami, rough chopped
• Salt to taste
• 8 ounces swiss cheese, grated
• 4 ounces chihuahua cheese, crumbled

For Croutons:

• 5 slices marbled rye bread, cut into 1/4 -inch cubes
• 1 teaspoon Dude Food Fire Chili Guero Spice Blend
• 2 teaspoons vegetable oil

Directions:

• In large 6-8 quart nonstick pot over medium-high heat add oil, butter, and onions. Cook 2-4 minutes.
• Add celery, carrots, garlic, slaw mix, caraway seasoning, and Chili Guerro spice blend. Cook 5 more minutes. Add flour to make a thick paste. Cook for one minute.
• Add broth and cream and whisk until smooth and mixed in. Add in the meat. Bring to boil, reduce heat, and simmer for 15 minutes stirring every 2-3 minutes to keep from sticking.
• Remove from heat, cover, and let sit for 10-15 minutes. Taste and adjust salt before serving.

For Croutons:

• Coat inside of a very large mixing bowl with vegetable oil.
• Sprinkle Chili Guerro spice blend over the oil so it sticks to the inside of the bowl.
• Add sliced bread cubes and mix well to soak up the oil and spices off of the bowl.
• Spread in one layer in a cookie sheet and bake 10-15 minutes until crusted on edges.

For Garnish:

• Mix together Swiss cheese and chihuahua cheese.
• Top each soup bowl as you are serving. 
• Top with croutons and enjoy.