"OUTBACK STEAKHOUSE" WALKABOUT SOUP- clone
Nancy J. Patrykus
Just follow the simple steps and you will be able to reproduce a hot and delicious pot of this Australian classic in your own kitchen.
I have heard that hot soup will actually cool you off in the summertime. Probably because sweating cools you off!
Thanks to Todd Wilbur author of "top Secret Restaurant Recipes". as seen in the Inquirer .
- 8 c
- beef bouillon cubes
- 1 tsp
- 1 tsp
- black pepper
- 3 medium
- white onions
- 3/4 c
- 1 c
- heavy cream
- 1-3/4 c
- shredded montery jack cheese
Add the bouillon cubes,and stir to dissolve.
Cut the onions into thin slices, then quarter the slices.
Add to the broth.
Add salt & pepper.
Bring back to a boilimg, then turn the heat down to a summir, uncovered for 1 hour.
While stirring, sift the flour into the soup.
Continue to stir if any large lumps of flour develope.
Stir with a whisk slowely so you do not tear the onions apart.
After 30 minutes of additional simmering add the cream and cheddar chese.
Simmer and stir for another 5-10 minutes.
Serve after sprinkling additional sprinkling of cheddar cheese on top.