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Outback Steakhouse Walkabout Soup<\/p>\nOutback Steakhouse Walkabout Soup<\/p>\n
<\/p>\n
10 cups low sodium chicken stock<\/p>\n
\u00bc cup white cooking wine<\/p>\n
2 bay leaves<\/p>\n
2 large sweet yellow onions quartered and thinly sliced<\/p>\n
1 large white onion quartered and thinly sliced<\/p>\n
1 cup all purpose flour sifted<\/p>\n
1 cup heavy cream<\/p>\n
1 cup shredded extra sharp cheddar cheese plus more for garnish<\/p>\n
\u00bd cup shredded Monterey Jack cheese plus more for garnish<\/p>\n
salt & freshly-ground black pepper to taste<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Outback Steakhouse Walkabout Soup 10 cups low sodium chicken stock \u00bc cup white cooking wine 2 bay leaves 2 large sweet yellow onions quartered and thinly sliced 1 large white onion quartered and thinly sliced 1 cup all purpose flour sifted 1 cup heavy cream 1 cup shredded extra sharp cheddar cheese plus more for garnish \u00bd cup shredded Monterey Jack cheese plus more for garnish salt & freshly-ground black pepper to taste In a large stock pot…<\/p>\n