Friday, March 8, 2013

No Meat Friday: Walkabout Soup

Ten years ago I found a website that I really like called  It had several recipes that were like those you eat at restaurants.  Awhile back I posted Alfredo sauce from Olive Garden (which I love!).  Today I thought I'd share a recipe for Outback's Walkabout Soup.  Apparently they have different kinds of this depending on they day.  This one is a cheesy soup that just contains onions.  I am NOT an onion fan, but I love this soup!

Outback Steakhouse Walkabout Soup
2 C. thinly sliced yellow sweet onions
2 T. butter
1 can chicken broth
1/4 t. salt
1/4 t. fresh ground pepper
2 chicken bouillon cubes
1/4 c. diced Velveeta cubes (compressed in a measuring cup)
1 1/2- 1 3/4 c. white sauce (below)
Shredded cheddar cheese for garnish

In 2-quart saucepan, place 2 T. butter and sliced onions.  Cook at low to medium heat stirring frequently until soft and clear, but not brown.  Add chicken broth, chicken bouillon cubes, salt, and pepper.  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 medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.  Turn temperature to warm and let cook for additional 30-45 minutes.

Serve with a garnish of shredded cheddar cheese and a few slices of warm bread.

Thick White Sauce

3 T. butter
3 T. flour
1/4 t. salt
1 1/2 c. whole milk

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 mixture 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.

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