REUBEN SOUP (MADER'S GERMAN RESTAURANT)

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.