dawn_mo
Well-known member
This is the soup I used for the base. Then I added Reuben Dumplings and had optional Reuben Meatballs on the side. It was very good. And people who professed to not liking Reubens, liked this soup.
I made the meatballs out of a pound of ground turkey. I ground up about 1/2 cup corned beef with a half onion and about a cup of sauerkraut. I added and egg and about a 1/2 cup marble rye crumbs, then baked them in mini muffin pans. I added a little chicken boullion powder to the meat mixture too.
For the dumplings, I used Bisquick, about 2 cups, about 1/2 cup corned beef, minced (food processed) and enough sauerkraut to make the dough pliable enough to tear off small pieces and drop into simmering beef broth. Then I combined the soup and the dumpling mixture together. For serving, if the customer wanted meatballs, I placed three of them in the bottom of the bowl, ladle the soup on top and top with marble rye croutons. If I had a grater, I would have added some grated Swiss cheese, It was very very good and I will definitely be making it again.
* Exported from MasterCook *
Mader's German Restaurant Reuben Soup
Recipe By :Recipe from Mader's German Restaurant,
Serving Size : 8 Preparation Time :0:00
Categories : Reubens Soups And Stews
Amount Measure Ingredient -- Preparation Method
1/2 large onion, diced2 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 (see recipe)
1 pint half-and-half cream, -- heated until hot
1 cup pumpernickel or rye
bread croutons
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 toboil. 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 30 minutes. Add half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with
croutons. Makes 8 servings.
Roux:
4 tablespoons butter
1 tablespoon flour
Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.
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I made the meatballs out of a pound of ground turkey. I ground up about 1/2 cup corned beef with a half onion and about a cup of sauerkraut. I added and egg and about a 1/2 cup marble rye crumbs, then baked them in mini muffin pans. I added a little chicken boullion powder to the meat mixture too.
For the dumplings, I used Bisquick, about 2 cups, about 1/2 cup corned beef, minced (food processed) and enough sauerkraut to make the dough pliable enough to tear off small pieces and drop into simmering beef broth. Then I combined the soup and the dumpling mixture together. For serving, if the customer wanted meatballs, I placed three of them in the bottom of the bowl, ladle the soup on top and top with marble rye croutons. If I had a grater, I would have added some grated Swiss cheese, It was very very good and I will definitely be making it again.
* Exported from MasterCook *
Mader's German Restaurant Reuben Soup
Recipe By :Recipe from Mader's German Restaurant,
Serving Size : 8 Preparation Time :0:00
Categories : Reubens Soups And Stews
Amount Measure Ingredient -- Preparation Method
1/2 large onion, diced2 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 (see recipe)
1 pint half-and-half cream, -- heated until hot
1 cup pumpernickel or rye
bread croutons
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 toboil. 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 30 minutes. Add half-and-half and heat through. Remove bay leaf. Ladle soup into bowls and top with
croutons. Makes 8 servings.
Roux:
4 tablespoons butter
1 tablespoon flour
Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.
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