Reuben Soup (Mader'S German Restaurant)

• 1/2 large onion, diced
• 2 celery ribs, 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 crouton (pumpernickel or rye)
• Roux
• 4 tablespoons butter
• 1 tablespoon flour

1. Combine onion, celery, peppers and butter in 3-quart saucepan.
2. cook over very low heat until softened.
3. Add flour; cook a few minutes, stirring occasionally.
4. Add bay leaf and stocks; bring to boil.
5. Reduce to simmer.
6. Cut corned beef into julienne strips; add to soup.
7. Add cheese and stir slowly until melted.
8. Add sauerkraut, then roux.
9. Let simmer 30 minutes.
10. Add half-and-half and heat through.
11. Remove bay leaf.
12. Ladle soup into bowls and top with croutons.
13. Roux:.
14. Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

onion, celery, green bell pepper, red bell pepper, butter, flour, bay leaf, beef stock, chicken stock, beef, swiss cheese, sauerkraut, roux, cream, butter, flour

Taken from www.food.com/recipe/reuben-soup-maders-german-restaurant-404996 (may not work)