Outback Steakhouse Walkabout Soup

neris

This is a nice delightful soup that is easy to prepare. I personally
like to use the 1015's sweet mild onions when they are in season.

2 cups thinly sliced yellow sweet onions
2 Tbsp Butter
1 can chicken broth 14.5 oz -15 oz
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in measuring cup)
1 1/2 - 1 3/4 cups white sauce (below)
shredded cheddar cheese for garnish

In 2 quart sauce pan 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 Cups Whole Milk

In a 1 quart 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.


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