Outback Walk About Soup
Source of Recipe
cooks exchange
List of Ingredients
2 cups thinly sliced yellow sweet onions
2 tablespoons butter
One 15 ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in measuring cup)
Shredded cheddar cheese, for garnish
Thick White Sauce:
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
Recipe
Thick White Sauce: In a 1 quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour the milk in flour a little at a time and stir constantly, add the salt. The mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
In a 2 quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add 1 1/2 to 1 3/4 cups of the white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
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