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Mader's Reuben Soup






  1. 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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