Mader's German Restauraunt Reuben Soup

• 1/2 large onion, diced
• 2 ribs celery, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 2 tbsp butter
• 2 tbsp flour
• 1 bay leaf
• 3 cups chicken stock
• 6 oz corned beef, thinly sliced
• 8 oz swiss cheese, shredded
• 1 cup sauerkraut
• 4 tbsp butter
• 1 tbsp flour
• 1 pint half and half, heated
• 1 cup pumpernickel or rye bread croutons

Combine onion, celery, peppers, 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.
Roux: 4tbsp butter, 1 tbsp flour. Melt butter in small saucepan, blend in flour, cook until bubbly then cook another 1-2 minutes, stirring.
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, remove bay leaf.
Ladle into bowls and top with croutons.