Mader's Reuben Soup
Ingredients:
- 1/2 large onion, diced
- 2 ribs celery, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 Tbsp butter
- 2 Tbsp flour
- 1 bay leaf
- 3 cups beef stock
- 3 cups chicken stock
- 6 oz corned beef, thinly sliced
- 8 oz Swiss cheese, shredded
- 1 cup sauerkraut
- 2 oz Roux
- 1 pint half-and-half cream, heated until hot
- 1 cup pumpernickel or rye bread croutons
Preparation:
Combine onion, celery, peppers and butter in 3-quart saucepan; cook until over very low heat until softened. Add flour; cook a few minutes, stirring occasionally. Add bay leaf and stocks; bring to boil. Reduce to simmer.
Cut corned beef into julienne strips; add to soup. Add cheese and stir slowly until melted. Add sauerkraut, then roux. Let simmer 30 minutes. Add half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with croutons.
Roux Ingredients:
- 4 Tbsp butter
- 1 Tbsp flour
