Wegner’s St. Martins Inn Reuben Soup
1/2 large onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 T. butter
2 T. flour
1 bay leaf
3 C. beef stock
3 C. chicken stock
6 oz. corned beef (thinly sliced)
8 oz. Swiss cheese, shredded
1 C. sauerkraut
2 oz. roux (melt 4 T. butter, mix in 1 T. flour)
1 pint half-and-half cream, scalded
1 C. pumpernickel or rye bread croutons
8 slices Swiss cheese
Combine onion, celery, bell pepper and butter in 4-quart saucepan and cook until vegetables are softened, about 10 minutes. Add flour and cook 5 minutes, stirring occasionally. Add bay leaf and stocks. Bring to boil, reduce heat and simmer.
Cut corned beef into julienne strips and add to soup. Add cheese and stir slowly until completely melted. Add sauerkraut. Gradually add roux and let soup simmer 30 minutes. Add scalded half-and-half. Remove bay leaf.
Ladle soup into bowls and top with croutons. Top each serving with a slice of cheese.
Makes 8 servings.