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MADER’S REUBEN SOUP

Source: Mader’s German Restaurant — Milwaukee, Wisconsin

1/2 large onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 T. butter
2 T. 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
1 pt. half-and-half cream, heated until hot
1 C. pumpernickel or rye bread croutons

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 T. butter
1 T. flour

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