Reuben Soup

Ingredients

  • 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, scalded
  • 1 cup pumpernickel or rye bread croutons
  • 8 slices Swiss cheese

Instructions

  1. * Roux: Melt 4 tablespoons butter, then stir in 1 tablespoon flour until smooth.
  2. Combine onion, celery, bell pepper and butter in 4-quart saucepan and cook until vegetables are softened, about 10 minutes.
  3. Add flour and cook 5 minutes, stirring occasionally.
  4. Add bay leaf and stocks. Bring to boil, reduce heat and simmer.
  5. Cut corned beef into julienne strips and add to soup. Add cheese and stir slowly until completely melted.
  6. Add sauerkraut. Gradually add roux; let soup simmer 30 minutes.
  7. Add scalded half-and-half. Remove bay leaf.
  8. Ladle soup into bowls and top with croutons. Top each serving with a slice of cheese.