Free Web Site - Free Web Space and Site Hosting - Web Hosting - Internet Store and Ecommerce Solution Provider - High Speed Internet
Search the Web

OUTBACK STEAKHOUSE WALKABOUT SOUP

1 1/2 to 1 3/4 C. White Sauce
2 C. thinly sliced sweet yellow onions
    (Texas 1015 are good)
2 T. butter
1 (14.5-15 oz.) can chicken broth
1/4 tsp. salt
1/4 tsp. freshly-ground pepper
2 chicken bouillon cubes
1/4 C. diced Velveeta (compressed in measuring cup)
Shredded Cheddar cheese (for garnish)

Prepare White Sauce.

Place 3 tablespoons butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through. Add White Sauce and Velveeta cheese. White Sauce will be thick because it has been removed 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.

White Sauce
3 T. butter
3 T. flour
1/4 tsp. salt
1 1/2 C. whole milk

In a -quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. 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. Remove from heat and set aside until ready to use for the soup.