MADER'S GERMAN REUBEN SOUP

1/2 large onion, diced
2 ribs celery , diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 bay leaf
3 cups beef stock
3 cups chicken stock
6 ounces thinly sliced corned beef
8 ounces shredded Swiss cheese
1 cup sauerkraut
2 ounces roux (recipe follows)
1 pint half-and-half cream, heated until hot
1 cup pumpernickel or rye bread croutons (for serving)

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.

TO MAKE THE ROUX:
Melt 4 tablespoons butter in small saucepan. Blend in 1 tablespoon flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

Makes 8 servings
Source: Bobbie Beers