Outback Steakhouse Walkabout Soup
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, c...
Ingredients
- 3tablespoonbutter
- 3tablespoonflour
- 1/4teaspoonsalt
- 11/2 cups whole milk
- 14− to 15−ounce can chicken broth
- 1/4teaspoonfresh ground pepper
- 2chicken bouillon cubes
- 1/4cupdiced velveeta cubes (compressed in a measuring cup)
Directions
- 1
In 2−quart saucepan, place 2 tablespoons butter and sliced onions
- 2
Cook at low to medium heat, stirring frequently until soft and clear but not brown
- 3
Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir until completely heated through
- 4
Add white sauce and Velveeta cheese
- 5
The white sauce will be thick because it has been removed from the heat
- 6
Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly
- 7
Turn temperature to warm and let cook for an additional 30 minutes
- 8
Serve with a garnish of shredded Cheddar cheese and a couple of slices of warm dark Russian bread