Restaurant Recipes

Mader's Reuben Soup

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Yield: 6 to 8 servings

Ingredients

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

Roux

  • 4 tablespoons butter
  • 1 tablespoon flour

Instructions

Soup

  1. Combine onion, celery, peppers and butter in a 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.

Roux

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

Attribution

Mader's German Restaurant — Milwaukee, Wisconsin



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