Reuben Soup Maders German Restaurant Recipes

Steps:

• Combine onion, celery, peppers and butter in 3-quart saucepan.
• cook 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:.
• Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

Steps:

• In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
• Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
• Preheat broiler.
• Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

Steps:

• In a soup kettle, saute onion and celery in butter until tender.
• Add broth and baking soda.
• Combine cornstarch and water; add to pan.
• Bring to a boil; boil for 2 minutes, stirring occasionally.
• Reduce heat.
• Add sauerkraut, cream and corned beef.
• Simmer and stir 15 minutes.
• Add cheese; heat until melted.
• Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
• Garnish with rye croutons.
• **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.

Steps:

• Make dipping sauce by combining Thousand Island dressing, German mustard, wine vinegar, 1 teaspoon minced onion, garlic, Worcestershire sauce and hot pepper sauce. Set aside.
• To make rolls:
• Combine corned beef, Swiss cheese, sauerkraut and 1/4 cup onion; mix well.
• Place about 2 tablespoons of the mixture in the center of an egg roll wrapper.
• Roll up as directed on package, sealing edges with a little water.
• Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees Fahrenheit, until golden brown, about 3 to 4 minutes, turning to brown evenly.
• When done, remove from oil with slotted spoon; drain on paper towels. Serve with dipping sauce.