>---------> OUTBACK STEAKHOUSE SOUP From Jo Ann <---------< Outback Steakhouse Walkabout Soup Ingredients 2 cups thinly sliced yellow sweet onions 2 tbsp butter or margarine 1 can (14-15 oz.) chicken broth 1/4 tsp each salt, 1/4 tsp ground pepper 4 cubes chicken bouillon 1/2 cup diced Velveeta® cubes, compressed BASIC White Sauce Garnish Shredded Cheddar DIRECTIONS: COOK White Sauce. In 3-qt. saucepan place 3 tbsp. 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, pepper; stir until completely heated through. ADD white sauce and Velveeta. Simmer on medium-low heat until 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. * Note: This is a nice delightful soup that is easy to prepare. *~* Special THANKS To Our Friend Jo Ann Cowart for this. *~*