Reuben Soup (Mader's German Restaurant)

Name: Reuben Soup (Mader's German Restaurant)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 bowls, 8 serving(s)
Ingredients: 1/2 large onion, diced; 2 celery ribs, diced; 1/2 green bell pepper, diced; 1/2 red bell pepper, diced; 2 tablespoons butter; 2 tablespoons flour; 1 bay leaf; 3 cups beef stock; 3 cups chicken stock; 6 ounces corned beef, thinly sliced; 8 ounces swiss cheese, shredded; 1 cup sauerkraut; 2 ounces roux (see recipe); 1 pint half-and-half cream, heated until hot; 1 cup crouton (pumpernickel or rye); 4 tablespoons butter; 1 tablespoon flour

Submitted by FeelinYummy

"I haven't tried this recipe yet but it looks really good and I can't wait to try it!"

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Ready In:: 1hr
Ingredients:: 17
Yields:: 8 bowls
Serves:: 8

ingredients

¹⁄₂ large onion, diced
2 celery ribs, diced
¹⁄₂ green bell pepper, diced
¹⁄₂ red bell pepper, diced
2 tablespoons butter
2 tablespoons flour
1 bay leaf
3 cups beef stock
3 cups chicken stock
6 ounces corned beef, thinly sliced
8 ounces swiss cheese, shredded
1 cup sauerkraut
2 ounces roux (see recipe)
1 pint half-and-half cream, heated until hot
1 cup crouton (pumpernickel or rye)
Roux
4 tablespoons butter
1 tablespoon flour

directions

Combine onion, celery, peppers and butter in 3-quart saucepan.
cook 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:.
Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

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RECIPE SUBMITTED BY

FeelinYummy

I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)

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