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| Mader's German Restaurant Reuben Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 1
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Ingredients
1/2 large onion; diced
2 ribs celery; diced
1/2 green bell pepper; diced
1/2 red bell pepper; diced
2 tablespoon butter
2 tablespoon flour
1 bay leaf
3 cup beef stock
3 cup chicken stock
6 oz corned beef; thinly sliced
8 oz swiss cheese; shredded
1 cup sauerkraut
2 oz roux (see recipe)
1 pint half-and-half cream; heated until hot
1 cup pumpernickel or rye bread croutons
Cooking Directions:
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.
Roux:
4 tablespoons butter 1 tablespoon flour Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.
NOTES : From: Resturant Recipe
soups&,stews
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