>---------> 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. *~*