Outback Steakhouse Walkabout Soup
2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish
Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk
In 2−quart saucepan, place 2 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.
The white sauce will be thick because it has been removed from the heat.
Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for an 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 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan.
Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump.
Set aside (off the heat) until ready to use in the soup.
2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish
Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk
In 2−quart saucepan, place 2 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.
The white sauce will be thick because it has been removed from the heat.
Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for an 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 1−quart saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan.
Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump.
Set aside (off the heat) until ready to use in the soup.
