Reuben Soup (Mader's German Restaurant)

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READY IN: 1hr
SERVES: 8
YIELD: 8 bowls
UNITS: US

INGREDIENTS

Nutrition
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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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