Combine onion, celery, peppers and butter in 3-quart saucepan; cook until 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. Makes 8 servings. Roux: 4 tablespoons butter 1 tablespoon flour Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring. NOTES : From: Resturant Recipe Posted to MC-Recipe Digest V1 #758 by Aquasea221@aol.com on Aug 23, 1997
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|Serving Size: 1 Serving (5911g)|
|Recipe Makes: 1|
|Calories from Fat: 1723 (51%)|
|Amt Per Serving||% DV|
|Total Fat 191.4g||255 %|
|Saturated Fat 103.9g||520 %|
|Monounsaturated Fat 61.5g|
|Polyunsanturated Fat 11g|
|Cholesterol 583.8mg||180 %|
|Sodium 11794.7mg||407 %|
|Potassium 9381.2mg||247 %|
|Total Carbohydrate 210.1g||62 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 195.3g|
|Protein 209.5g||299 %|
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Calories per serving: 3380
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