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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Outback Steakhouse Walkabout Soup Recipe

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This recipe for Outback Steakhouse Walkabout Soup is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 c. water
8 beef bouillon cubes
3 medium white onions
1 tsp. salt
1 tsp. pepper
3/4 c. flour
1 c. heavy cream
1 1/4 c. shredded Cheddar cheese
1/4 c. shredded Monterey Jack cheese
Directions:
Directions:
1. Heat water to boil in large stockpot. Add
bouillon cubes and dissolve.
2. Cut onions into thin slices, then quarter the
slices. Add to the broth. Add salt and pepper.
Bring the mixture back to boil; turn down and
simmer, uncovered, 1 hr.
3. While stirring, sift flour into soup. Continue to
stir if any large lumps of flour develop. As soup
continues to cook, lumps should dissolve.
4. After 30 min. of additional simmering, add
cream and 1 c. Cheddar cheese. Continue to
simmer 5-10 min. Serve with remaining cheese.

 

 

 

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