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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
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 for 30 minutes.
Add half-and-half and heat through.
Remove bay leaf.
Ladle soup into bowls and top with croutons.
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