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Mader's Reuben Soup



  • 1/2 large onion, diced
  • 2 ribs celery, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 bay leaf
  • 3 cups beef stock
  • 3 cups chicken stock
  • 6 ounces corned beef, thinly sliced
  • 8 ounces Swiss cheese, shredded
  • 1 cup sauerkraut
  • 2 ounces Roux
  • 1 pint half-and-half cream, heated until hot
  • 1 cup pumpernickel or rye bread croutons


  • 4 tablespoons butter
  • 1 tablespoon flour


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

6 to 8 servings.

Source: Mader's German Restaurant — Milwaukee, Wisconsin

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