Outback Steakhouse – Walkabout Soup
Outback Steakhouse – Walkabout Soup
I’ve only made this a couple of times, but it’s great! Wonderful soup during the winter. Just make sure you don’t over stir the onions as they will break apart.
Ingredients
- 2 quarts water
- 8 cubes beef bouillon
- 3 medium white onions 4 oz
- 1 tsp salt
- 1 tsp pepper
- 3/4 cup flour
- 1 cup heavy cream
- 3/4 cup cheddar cheese shredded
- 1/4 cup Monterey jack cheese shredded
Instructions
- Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve.
- [IP desc=”Add water and set to saute and adjust to high to boil.”]
- Cut the onions into thin slices, then quarter the slices. Add to the broth.
- Add salt and pepper.
- Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour.
- [IP desc=”Cover and pressure cook on soup selection. Use quick release method when completed.”]
- While stirring, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart. As the soup continues to cook, any lumps should dissolve.
- [IP desc=”Set to saute and adjust to low to simmer.”]
- After 30 minutes of additional simmering, add the cream and 1 cup Cheddar cheese. Continue to simmer the soup for another 5 to 10 minutes.
- Serve the soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top.
- Don’t over stir onions as they will break apart