Reuben Soup (Mader's German Restaurant)

“I haven't tried this recipe yet but it looks really good and I can't wait to try it!”
READY IN:
1hr
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onion, celery, peppers and butter in 3-quart saucepan.
  2. cook over very low heat until softened.
  3. Add flour; cook a few minutes, stirring occasionally.
  4. Add bay leaf and stocks; bring to boil.
  5. Reduce to simmer.
  6. Cut corned beef into julienne strips; add to soup.
  7. Add cheese and stir slowly until melted.
  8. Add sauerkraut, then roux.
  9. Let simmer 30 minutes.
  10. Add half-and-half and heat through.
  11. Remove bay leaf.
  12. Ladle soup into bowls and top with croutons.
  13. Roux:.
  14. Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

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