Outback Creamy Onion Soup
Source of Recipe
unknown
List of Ingredients
10 oz. can creamy onion soup
10 oz. can cream of chicken soup
10 oz. can cream of celery soup
10 oz. can chicken broth
1/2 c. well-shredded Mozzarella cheese
1/4 c. shredded Colby
1/4 c. shredded Provolone
Recipe
In top of double boiler over gently simmering water combine all soups. When
thoroughly hot, stiir in cheeses.
Serve in ovenproof bowls, placing soup under broiler briefly to lightly
brown the top. Because it is a very thick, slick, smooth onion soup, it's
not easily imitated with pantry shelf products, but it comes close. If you
want a more authentic version, use the addition of 3 T. cornstarch combined
with that 10 ounce can clear chicken broth, in the blender til smooth,
BEFORE stirring it into the other canned creamed soup mixture. then you can
cut back on the cheese, using only half as much. Leftover soup does not keep
well nor does it freeze well. In the refrigerator, covered, I try to use it
within 2 or 3 days.
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