Recipe - Maders German Restaurant Reuben Soup

One half lg Onion; minced
2 Ribs celery; minced
One half Green bell pepper; minced
One half Red bell pepper; minced
2 tablespoon Butter
2 tablespoon Flour
1 Bay leaf
3 cup Beef stock
3 cup Chicken stock
6 ounce Corned beef; thinly cut or sliced up
8 ounce Swiss cheese; shredded
1 cup Sauerkraut
2 ounce Roux (see recipe)
1 pt Halfandhalf cream; heated
until hot
1 cup Pumpernickel or rye bread
croutons

Combine onion, celery, peppers and butter in 3quart 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
halfandhalf 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

Posted to MCRecipe Digest V1 #758 by Aquasea221@aol.com on Aug 23, 1997