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Outback Steakhouse Walkabout Soup
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Serves/Makes:3 Cups

  • 2 cups (475 ml) thinly sliced yellow sweet onions
  • 2 tbsp (30 ml) butter
  • 1 14.5 oz (406 grm). can chicken broth
  • 1/4 tsp (1 ml). salt
  • 1/4 tsp (1 ml). fresh ground pepper
  • 2 chicken bouillon cubes
  • 1/4 cup (60 ml) diced velveeta cubes (compressed in measuring cup
  • 1-1/2 cups (350 ml) to 1-3/4 cups (425 ml) white sauce (below)
  • 1-1/2 cups (350 ml) shredded cheddar cheese, for garnish
  • Thick White Sauce:
  • 3 Tbsp (45 ml). butter
  • 3 Tbsp (45 ml). flour
  • 1/4 tsp (1 ml). salt
  • 1-1/2 cups (350 ml) whole milk
  • In 2 quarts (1900 ml) sauce pan place 2 tbsp (30 ml) 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 to 45 minutes.
  • Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
  • Thick White Sauce:
  • In a 1 quart (950 ml) sauce pan melt butter and add flour,cook on medium heat until the flour turns thick and comes away from the side of the sauce pan.
  • 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.
Notes: This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's when they are in season.

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