Outback Steakhouse French Soup Recipe

Outback Steakhouse Walkabout Soup Fork To Spoon

WEBFeb 28, 2024 · Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. The soup should start to thicken slightly. …

Rating: 5/5(3)

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Outback Steakhouse Walkabout Soup Copycat Recipe

WEBJan 6, 2015 · Instructions. In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and …

1. In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour.
2. Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes.
3. Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper.
4. Serve with extra cheese as garnish.

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Outback Steakhouse Walkabout Soup CopyKat Recipes

WEBMar 29, 2009 · Add the chicken broth, bouillon cubes, pepper, and 1/4 teaspoon of salt and stir until heated through. Melt 3 tablespoons of …

1. In 2-quart saucepan, place 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, and pepper and stir until completely heated through.
2. 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 into flour a little at a time and stir constantly; add salt. The mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside until ready to use for the soup.
3. 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 couple of slices of warm, dark Russian bread.

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