1/2 large onion, dicedrn2 ribs celery, dicedrn1/2 green bell pepper, dicedrn1/2 red bell pepper, dicedrn2 t. butterrn2 t. flourrn1 bay leafrn3 c. beef stockrn3 c. chicken stockrn6 oz. corned beef (thinly sliced)rn8 oz. swiss cheese, shreddedrn1 c. sauerkrautrn2 oz. roux (melt 4 t. butter, mix in 1 t. flourrn1 pint half-and-half cream, scaldedrn1 cup pumpernickel or rye bread croutonsrn8 slices swiss cheese
Combine onion, celery, bell pepper and butter in 4-quart saucepan and cook until vegetables are softened, about 10 minutes. add flour and cook 5 minutes, stirring occasionally. add bay leaf and stocks. bring to boil, reduce heat and simmer.
Cut corned beef into julienne strips and add to soup. add cheese and stir slowly until completely melted. add sauerkraut. gradually add roux and let soup simmer 30 minutes. add scalded half-and-half. remove bay leaf.
Ladle soup into bowls and top with croutons. top each serving with a slice of cheese.
Source: razzledazzlerecipes
