walkabout soup

Categories
Copycat
Soups
Outback
Yield
1 Servings
MeasureIngredient
8 cups Water
Beef bouillon cubes
3 mediums White onions
1 teaspoon Salt
1 teaspoon Black pepper
¾ cup All purpose flour
1 cup Heavy cream
1¼ cup Shredded cheddar cheese
¼ cup Shredded monterey jack cheese

1. Heat water to boiling in a large pan, add bouillon cubes, dissolve.

2. Cut the onions into thin slices, then quarter the slices, add to broth.

Add salt and pepper.

3. Bring the mixture back to a biol then simmer uncovered for an hour.

4. While stirring, sift flour into soup. After 30 minutes of additional simmering add the cream and 1 cup of cheddar cheese, continue to simmer for another 10 minutes.

5. Serve the soup hot, sprinkle each serving with remaining cheeses.

Recipe by: Outback Restaurant

Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 19, 1998

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