1. Combine onion, celery, peppers and butter in 3-quart saucepan. 2. cook over very low heat until softened. 3. Add flour; cook a few minutes, stirring occasionally. 4. Add bay leaf and stocks; bring to boil. 5. Reduce to simmer. 6. Cut corned beef into julienne strips; add to soup. 7. Add cheese and stir slowly until melted. 8. Add sauerkraut, then roux. 9. Let simmer 30 minutes. 10. Add half-and-half and heat through. 11. Remove bay leaf. 12. Ladle soup into bowls and top with croutons. 13. Roux:. 14. Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring. ---------------------------------------------------------------------------
Nutrition
Ingredients
