Reuben Soup Maders German Restaurant Food

REUBEN SOUP (MADER'S GERMAN RESTAURANT)

Reuben Soup (Mader's German Restaurant) image

Make and share this Reuben Soup (Mader's German Restaurant) recipe from Food.com.

Provided by FeelinYummy

Categories German

Time 1h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 17

Ingredients

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

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.

Nutrition Facts : Calories 392.2, Fat 29.1, SaturatedFat 16.6, Cholesterol 94.7, Sodium 955.7, Carbohydrate 15.2, Fiber 1.3, Sugar 3.3, Protein 17.9

MADER'S REUBEN ROLLS

Mader's Reuben Rolls image

Make and share this Mader's Reuben Rolls recipe from Food.com.

Provided by gailanng

Categories Meat

Time 45m

Yield 12-15 rolls

Number Of Ingredients 13

Ingredients

3/4 cup thousand island dressing
1/4 cup German mustard (like Dusseldorf)
2 tablespoons wine vinegar
1 teaspoon minced onion
1 teaspoon minced garlic
1 dash Worcestershire sauce
1 dash hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces swiss cheese, shredded
1/2 cup sauerkraut, rinsed and drained
1/4 cup minced onion
12 -15 egg roll wraps
vegetable oil

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.

Nutrition Facts : Calories 255.2, Fat 13.5, SaturatedFat 4.6, Cholesterol 38.5, Sodium 599.5, Carbohydrate 22.3, Fiber 0.9, Sugar 2.8, Protein 10.7

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