dawn_mo
Well-known member
* 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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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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