MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Outback Steakhouse Walkabout Soup
Categories: Poultry, Vegetables, Dairy, Cheese
Yield: 4 servings

6 tb Butter; divided use
2 c Thin sliced sweet yellow
- onions
14 1/2 oz Chicken broth
2 Cubes chicken bouillon
1/4 ts Fresh ground black pepper
1/2 ts Salt; divided use
3 tb A-P flour
1 1/2 c Whole milk
1/4 c Velveeta cheese
Shredded Cheddar cheese;
- garnish
Dark Russian bread; to
- serve

Place 3 tablespoons of butter and the onions in a
2-quart saucepan and cook over medium-low heat, stirring
frequently, until the onions are soft and translucent
but have not browned. Add the chicken broth, bouillon
cubes, pepper, and 1/4 teaspoon of salt and stir until
heated through.

Melt 3 tablespoons of butter in a 1-quart saucepan over
medium heat. Add the flour and cook until it thickens
and comes away from the sides of the saucepan. Add the
milk a little at a time, stirring constantly. Then add
1/4 teaspoon of salt. Keep stirring to prevent any lumps
from forming as the mixture thickens to the consistency
of thick pudding. Remove from the heat and set aside
until ready to use.

Transfer the contents of the smaller saucepan to the
larger saucepan along with the Velveeta cheese. Simmer
on medium-low heat, stirring constantly, until the
cheese melts and all the ingredients are blended. Turn
the temperature to warm and cook for an additional 30 to
45 minutes.

Serve with a garnish of shredded cheddar cheese and a
few slices of warm, dark Russian bread

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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