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Mader's German Restaurant Reuben Soup Recipe

by Global Cookbook

Ingredients

1/2 lrg Onion, diced 2 x Ribs celery, diced 1/2 x Green bell pepper, diced 1/2 x Red bell pepper, diced 2 Tbsp. Butter 2 Tbsp. Flour 1 x Bay leaf 3 c. Beef stock

3 c. Chicken stock 6 ounce Corned beef, thinly sliced 8 ounce Swiss cheese, shredded 1 c. Sauerkraut 2 ounce Roux (see recipe) 1 pt Half-and-half cream, heated till warm 1 c. Pumpernickel or possibly rye bread croutons

Directions

1. Combine onion, celery, peppers and butter in 3-qt saucepan; cook till over very low heat till softened. Add in flour; cook a few min, stirring occasionally. Add in bay leaf and stocks; bring to boil. Reduce to simmer.
2. Cut corned beef into julienne strips; add in to soup. Add in cheese and stir slowly till melted. Add in sauerkraut, then roux. Let simmer 30 min. Add in half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with croutons.
3. Makes 8 servings.
4. Roux:4 Tbsp. butter 1 Tbsp. flour Heat butter in small saucepan.
5. Blend in flour. Cook till bubbly, then cook another 1 to 2 min, stirring.
6. NOTES :

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