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Outback Steakhouse Walkabout Soup (copycat recipe) Recipe

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This recipe for Outback Steakhouse Walkabout Soup (copycat recipe), by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Brown
Added: Tuesday, April 28, 2009


2 C thinly sliced yellow sweet onions
2 T butter
1 can chicken broth 14.5 oz
1/4 t. salt
1/4 t. ground pepper
2 chicken bouillon cubes
1/4 C diced velvetta cubes (compressed in measuring cup)
1 1/2 - 1 3/4 C. white Sauce (below)
shredded cheddar cheese for Garnish

White Sauce ingredients:
3 T butter
3 T flour
1/4 t salt
1 1/2 C whole milk

In 2 quart saucepan place 3 T butter and sliced onions. Cook at low to med. 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 removed from the heat. Simmer on med low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 - 45 minutes.

White Sauce: In a 1 quart saucepan, melt butter and add flour, cook on med. 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, set aside off from heat until ready to use for the soup.

Personal Notes:
Personal Notes:
Serve w/ a garnish of shredded cheddar cheese and a couple of slices of warm dark bread!




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