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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Outback Steakhouse Walkabout Soup Recipe

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This recipe for Outback Steakhouse Walkabout Soup is from Mom's Family Cookbook, 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:  
2 c thinly sliced yellow sweet onions
2 tbsp butter
1 can chicken broth (14-15 oz)
1/4 tsp salt
1/4 tsp fresh ground pepper
2 chicken bouillon cubes
1/2 c diced velveeta cubes (compressed in measuring cup)
1 1/2- 1 3/4 c white sauce
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 a 2 quart saucepan place 3 tbsp 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 sir 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 ingredient's are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minutes to 45 minutes.
Serve with a garnish of 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 pan. 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.

 

 

 

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