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Outback Steakhouse Walkabout Soup




Source of Recipe


ma
Outback Steakhouse Walkabout Soup

2 C. Thinly Sliced Yellow Sweet Onions
2 Tbs. Butter
1 Can Chicken Broth 14.5 oz -15oz
1/4 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 Chicken Bouillon Cubes
1/4 C. Diced Velveeta Cubes (compressed in measuring cup)
1 1/2 - 1 3/4 C. White Sauce (Below)
Shredded Cheddar Cheese for Garnish

Methods/steps
In 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 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
min. to 45 min.

Serve with a garnish of shredded cheddar cheese, and a couple of
slices of warm dark Russian Bread.

Thick White Sauce

3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 C. Whole Milk

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 milk in flour a little at a time and stir constantly,
add salt. 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