Reuben Soup: A Culinary Homage to Mader’s

My first taste of Reuben Soup wasn’t at Mader’s German Restaurant, but at a local food fair – a humble attempt to recreate the magic of the original. Even then, the creamy, tangy broth, studded with tender corned beef and melting Swiss, was enough to transport me. It sparked a lifelong fascination with this unique soup and a pilgrimage to Milwaukee to taste the real deal. Since then, I’ve strived to master this iconic recipe.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8
• Yield: 8 bowls
• Dietary Type: Not Gluten-Free

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 below)
• 1 pint half-and-half cream, heated until hot
• 1 cup croutons (pumpernickel or rye)

Roux:

• 4 tablespoons butter
• 1 tablespoon flour

Equipment Needed

• 3-quart saucepan
• Small saucepan
• Cutting board
• Knife
• Whisk
• Ladle

Instructions

1. In a 3-quart saucepan, combine the diced onion, celery ribs, diced green bell pepper, and diced red bell pepper with 2 tablespoons of butter.
2. Cook over very low heat, stirring occasionally, until the vegetables are softened. This should take about 8-10 minutes. Ensure the vegetables soften without browning, as browning will impart a different flavor to the soup.
3. Add 2 tablespoons of flour to the softened vegetables. Cook for a few minutes, stirring occasionally, to create a light roux and cook out the raw flour taste. This step is crucial for thickening the soup.
4. Add the bay leaf, beef stock, and chicken stock to the saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
5. Cut the corned beef into julienne strips. This ensures that the meat is evenly distributed throughout the soup and is easy to eat.
6. Add the julienned corned beef to the simmering soup.
7. Add the shredded Swiss cheese to the soup, stirring slowly and constantly until the cheese is completely melted and incorporated into the broth. Don’t let the soup boil at this stage, or the cheese might separate.
8. Add the sauerkraut to the soup. Make sure to drain the sauerkraut well before adding it to prevent the soup from becoming too watery.
9. Add the roux (prepared according to the recipe below) to the soup. Stir well to ensure the roux is fully dissolved and evenly distributed.
10. Let the soup simmer for 30 minutes, stirring occasionally, to allow the flavors to meld together. This long simmer is crucial for developing the signature Reuben Soup flavor.
11. Gently stir in the heated half-and-half cream. Ensure the cream is heated beforehand to prevent curdling when added to the hot soup. Heat through gently; do not boil.
12. Remove the bay leaf before serving.
13. Ladle the soup into bowls and top with croutons. Pumpernickel or rye croutons complement the Reuben flavors perfectly.

Roux Preparation:

1. Melt 4 tablespoons of butter in a small saucepan over medium heat.
2. Blend in 1 tablespoon of flour.
3. Cook, stirring constantly, until the mixture is bubbly.
4. Continue cooking for another 1 to 2 minutes, stirring continuously, until the roux is smooth and slightly golden. This cooked roux is used to thicken the soup.

Expert Tips & Tricks

• Don’t overcook the vegetables: Softened, not browned, is the goal. This keeps the flavors clean and bright.
• Use high-quality stock: The beef and chicken stock form the base of the soup’s flavor, so opting for a good quality or homemade option makes a noticeable difference.
• Heat the half-and-half gently: Scalding the half-and-half will cause separation in your soup. Warm it gently.
• Adjust the sauerkraut: If you prefer a more tangy soup, add a bit more sauerkraut. If you like it milder, rinse the sauerkraut before adding it to the soup.
• Make it ahead: The soup can be made a day ahead of time. The flavors will meld even more, making it even more delicious. Add the half-and-half just before serving.

Serving & Storage Suggestions

Ladle the Reuben Soup into bowls and garnish with pumpernickel or rye croutons just before serving. A swirl of sour cream or a sprinkle of fresh parsley can also add a nice touch.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals. Freezing is not recommended, as the dairy and cheese may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	392 kcal	N/A
Total Fat	29g	44%
Saturated Fat	17g	83%
Cholesterol	95mg	31%
Sodium	956mg	39%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	5%
Sugars	3g	N/A
Protein	18g	35%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: While the original recipe is not gluten-free, you can easily adapt it. Use a gluten-free flour blend for the roux and ensure your croutons are gluten-free as well.
• Spicy Reuben: Add a pinch of red pepper flakes to the soup for a bit of heat.
• Vegetarian (Impossible): Substitute the corned beef with seasoned and seared tempeh strips, and use vegetable broth instead of beef and chicken broth.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded Swiss cheese?
A: While convenient, freshly shredded Swiss cheese melts more smoothly into the soup, resulting in a better texture.

Q: Can I use sauerkraut in a jar or must it be fresh?
A: Jarred sauerkraut works perfectly well in this recipe. Just be sure to drain it thoroughly before adding it to the soup.

Q: Can I use turkey instead of corned beef?
A: While not traditional, you can substitute turkey for corned beef for a lighter version of the soup. The flavor profile will change, but it can still be delicious.

Q: How do I prevent the cheese from clumping in the soup?
A: Stir the cheese in slowly and gently over low heat, and ensure the soup isn’t boiling. Pre-shredding the cheese finely can also help.

Q: Can I add other vegetables to the soup?
A: While the recipe focuses on the classic Reuben ingredients, you could add carrots or parsnips for extra depth of flavor.

Final Thoughts

This Reuben Soup, inspired by Mader’s German Restaurant, is more than just a recipe; it’s a culinary adventure that transports you to the heart of Milwaukee. With its creamy texture, tangy flavor, and hearty ingredients, it’s a comforting and satisfying dish that’s perfect for a chilly day. I encourage you to try this recipe and experience the magic of Reuben Soup for yourself. I’d love to hear your feedback and any variations you might create! Pair it with a crisp German beer or a slice of rye bread for the full experience.