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:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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