I make no secret of the fact that I love soup. Hot, cold, thick and
rich, or thin and delicate, I enjoy it all. Because my soup love is widely
known, it came as a surprise to some that I had yet to taste the signature “Walkabout Soup” served at Outback
Steakhouse, something that seems to wow people almost as much as does their Alice
Springs Chicken. No sooner
did I try it and, naturally, LOVE it, that I was in search of a copycat recipe. No
surprise there, I found one. Also no surprise to those of you who know me and
my need to tinker with just about everything, I've made a few changes
(improvements). The original recipe called for yellow onions. I tend to
find that when making a dish where onions are the star that a combination of
types yield a richer, more complex taste, so I've added a variety and
increased, ever so slightly, the amount of
probably-bad-for-you-but-oh-so-delicious Velveeta cheese. Try theirs and then
try mine, and let me know what you think.
Outback Steakhouse Walkabout Soup
1 medium yellow
onion, thinly sliced
1 medium red
onion, thinly sliced
1 large leek,
cleaned and thinly sliced
3 tablespoons butter
1 can (14.5-15
ounce) chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons
chicken soup base
1/3 cup diced
Velveeta cubes (compressed in measuring cup)
1 recipe white
sauce (see below)
THICK WHITE SAUCE:
3 tablespoon
butter
3 tablespoon flour
1/4 teaspoon salt
1 and 1/2 cups
whole milk
Melt better in 2-quart
saucepan. Add sliced onions and leeks. Cook at medium-low heat, stirring
frequently, until soft and clear but not brown. Add chicken broth,
chicken soup base, salt, and pepper and stir until warmed through. Add white sauce and Velveeta cheese. Simmer on medium-low heat until the cheese
is melted and all ingredients are blended, stirring constantly. Turn
temperature to low and simmer for an additional 30-40 minutes.
Thick White Sauce:
In a 1-quart
saucepan, melt butter. Stir in flour, and cook on medium heat until the flour turns
thick and comes away from the side of the saucepan. Slowly pour milk into flour, stirring 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.
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2 comments:
I could eat soup every day...this sounds/looks delicious. Yes, I do like that disgusting orange cheese...it gives some soups the best taste ever!
I've never tried it, sounds YUMMY! Thanks so much for sharing at AMAZE ME MONDAY...
Blessings,
Cindy
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