Outback Steakhouse's Walk Around Soup

1 10-oz can cream onion soup
1 10-oz can cream of chicken soup
1 10-oz can cream of celery soup
1 10-oz can chicken broth
1/2 cup Mozzarella cheese, well shredded
1/4 cup Colby, shredded
1/4 cup Provolone
3 Tablespoons cornstarch

In top of double-boiler over gently simmering water, combine: 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. When piping hot stir into it also 1/2 –cup well shredded Mozzarella, ¼-cup shredded Colby and ¼-cup
shredded Provolone. 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 tablespoons cornstarch combined with that 10-oz can clear chicken broth, in the blender
till smooth. BEFORE stirring it into the other canned cream soup mixture. Then you can cut back on the cheese, using half as much as without that
cornstarch thickening. 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.