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Outback Soup Recipe

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This recipe for Outback Soup, by , is from The Duhon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug Duhon
Added: Thursday, November 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 C. Thinly Sliced Yellow Sweet Onions
2 Tbs. Butter
1 Can Chicken Broth 14.5 oz -15oz
1/4 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 Chicken Bouillon Cubes
1/4 C. Diced Velveeta Cubes (compressed in measuring cup)
1 1/2 - 1 3/4 C. White Sauce (Below)
Shredded Cheddar Cheese for Garnish


Thick White Sauce

3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 C. Whole Milk

Directions:
Directions:
In 2-quart saucepan 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

In a 1-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, set aside off from heat until ready to use for the soup

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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