Reuben Soup (Mader's German Restaurant)

PROS

Reuben Soup is a hearty and flavorful soup with tons of protein.

It’s a great way to use up leftover corned beef and sauerkraut from St.
Patrick’s Day.

Croutons and butter-floured mixture give it a nice cheesy and crunchy texture.

CONS

This soup recipe contains a lot of sodium due to the corned beef and sauerkraut.

It’s also high in fat and calories due to the cheese and cream.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Reuben Soup contains protein and vitamins from the vegetables and meat.
The sauerkraut in this recipe is a source of probiotics that promote healthy digestion and immune system.

	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 )
	4 tablespoons butter
	1 tablespoon flour

1.	In a large pot, sauté the onion, celery, and bell peppers in butter for 5 minutes.
2.	Add flour and bay leaf, stir for 2 more minutes.
3.	Gradually add chicken and beef stocks, stirring occasionally.
4.	Add sauerkraut, corned beef, and roux, and simmer for an additional 20 minutes.
5.	Remove bay leaf and add hot cream and shredded swiss cheese.
6.	Ladle into bowls and top with croutons and butter-floured mixture.

Reuben Soup (Mader’s German Restaurant)

Reuben Soup, a flavorful German-American soup recipe

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