Outback Steakhouse Walkabout Soup
Outback Steakhouse Walkabout Soup takes roughly 55 minutes from beginning to end. This recipe serves 4 and costs $1.66 per serving. This main course has 533 calories, 16g of protein, and 24g of fat per serving. It will be a hit at your Autumn event. 353 people found this recipe to be flavorful and satisfying. It is brought to you by Copy Kat. If you have shredded cheddar cheese, whole milk, flour, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is pretty good. Similar recipes include Outback Steakhouse Potato Soup - Copycat, Outback Steakhouse Dipping Sauce, and Outback Steakhouse Bloomin' Onion.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 1/2-1 3/4 cups white sauce (recipe below)
3 tablespoon butter
2 chicken bouillon cubes
1 can (14.5-15 ounce) chicken broth
3 tablespoon flour
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
shredded cheddar cheese for garnish
1/4 cup diced Velveeta cubes (compressed in measuring cup)
1 1/2 cups whole milk
2 cups thinly sliced yellow sweet onions
Equipment:
sauce pan
Cooking instruction summary:
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. 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.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 saucepan. Pour milk into 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. Remove from heat and set aside until ready to use for the soup.
Step by step:
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.
2. Add chicken broth from can, chicken bouillon cubes, salt, and pepper and stir until completely heated through.
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.
4. Serve with a garnish of shredded 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 saucepan.
5. Pour milk into flour a little at a time and stir constantly; add salt.
6. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump.
7. Remove from heat and set aside until ready to use for the soup.
Nutrition Information:
