MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Outback Steakhouse Walkabout Soup
Categories: Poultry, Vegetables, Dairy, Cheese
Yield: 4 servings
6 tb Butter; divided use
2 c Sweet yellow onions;
- thinly sliced
14 1/2 oz Chicken broth
2 Cubes chicken bouillon
1/4 ts Fresh ground black pepper
1/2 ts Salt; divided use
3 tb A-P flour
1 1/2 c Whole milk
1/4 c Velveeta cheese
Cheddar cheese; shredded,
- garnish
Dark Russian bread; to
- serve
Place 3 tb butter and the onions in a 2-quart saucepan and cook
over medium-low heat, stirring frequently, until the onions are
soft and translucent but have not browned. Add the chicken broth,
bouillon cubes, pepper, and 1/4 teaspoon of salt and stir until
heated through.
Melt 3 tb butter in a 1-quart saucepan over medium heat. Add the
flour and cook until it thickens and comes away from the sides of
the saucepan. Add the milk a little at a time, stirring constantly.
Then add 1/4 teaspoon of salt. Keep stirring to prevent any lumps
from forming as the mixture thickens to the consistency of thick
pudding. Remove from the heat and set aside until ready to use.
Transfer the contents of the smaller saucepan to the larger
saucepan along with the Velveeta cheese. Simmer on medium-low heat,
stirring constantly, until the cheese melts and all the ingredients
are blended. Turn the temperature to warm and cook for an
additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese and a few slices of
warm, dark Russian bread
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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