Mader’s German Restaurant Reuben Soup

Title: Mader’s German Restaurant Reuben Soup
Categories: Soups &, Stews
Yield: 1 Servings

1/2 lg Onion; diced
2 Ribs celery; diced
1/2 Green bell pepper; diced
1/2 Red bell pepper; diced
2 tb Butter
2 tb Flour
1 Bay leaf
3 c Beef stock
3 c Chicken stock
6 oz Corned beef; thinly sliced
8 oz Swiss cheese; shredded
1 c Sauerkraut
2 oz Roux (see recipe)
1 pt Half-and-half cream; heated
-until hot
1 c Pumpernickel or rye bread

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. Makes 8 servings.


4 tablespoons butter 1 tablespoon flour Melt butter in small saucepan.
Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes,

NOTES : From: Resturant Recipe

Posted to MC-Recipe Digest V1 #758 by on Aug 23, 1997