OUTBACK STEAKHOUSE WALKABOUT SOUP COPYCAT RECIPE
This copycat Outback Steakhouse Walkabout Soup recipe is delicious, comforting, and just as good as the original!
Provided by Jillian
Categories dinner
Time 1h35m
Number Of Ingredients 10
Steps:
- In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour.
- Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes.
- Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper.
- Serve with extra cheese as garnish.
Nutrition Facts : Calories 417 kcal, Carbohydrate 27 g, Protein 18 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 83 mg, Sodium 304 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
OUTBACK STEAKHOUSE WALKABOUT ONION SOUP RECIPE - (4.1/5)
Provided by jsides
Number Of Ingredients 14
Steps:
- WHITE SAUCE: In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in 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, set aside off from heat until ready to use for the soup. SOUP: In 2-quart sauce pan place 3 tablespoons 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, 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 to 45 minutes. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
OUTBACK STEAKHOUSE WALKABOUT SOUP - COPYCAT
A cream and cheese-based soup with onions, served with a sprinkling of chopped green onion and mozzarella cheese. From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.
Provided by mailbelle
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan over medium heat.
- Add the onions and cook, stirring for 10 minutes or until tender.
- Remove from the heat and stir in the flour, paprika, salt, and pepper.
- Slowly add the milk, stirring until smooth.
- Add the vegetable broth a third at a time, stirring after each addition until well blended.
- Place over low heat, stirring until creamy, thickened, and hot.
- Add the cheddar cheese and cream and stir to melt the cheese.
- Pour into bowls and sprinkle the green onion and mozzarella on top.
Nutrition Facts : Calories 343.6, Fat 23.8, SaturatedFat 14.8, Cholesterol 74.8, Sodium 1099.2, Carbohydrate 24.3, Fiber 1.8, Sugar 4.5, Protein 9.8
OUTBACK STEAKHOUSE WALKABOUT ONION SOUP
This is a nice delightful soup that is easy to prepare. I personally like to use the 1015's sweet mild onions when they are in season.
Provided by Molly53
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In 2 quart sauce pan place 3 tablespoons 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, 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 to 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 sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
- Pour milk in 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, set aside off from heat until ready to use for the soup.
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- 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.
- 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. The 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.
- 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.
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