Mader's Reuben Soup


  • 1/2 large onion, diced
  • 2 ribs celery, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 bay leaf
  • 3 cups beef stock
  • 3 cups chicken stock
  • 6 oz corned beef, thinly sliced
  • 8 oz Swiss cheese, shredded
  • 1 cup sauerkraut
  • 2 oz Roux
  • 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 to boil. 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.

Roux Ingredients:

  • 4 Tbsp butter
  • 1 Tbsp flour


Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

Makes 8

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