Ready in 1h
Try this Outback Steakhouse Walkabout Soup recipe, or contribute your own.
Serves 4 as an appetizer 1. Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve. 2. Cut the onions into thin slices, then quarter the slices. Add to the broth. 3. Add salt and pepper. 4. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour. 5. 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. 6. 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. 7. Serve the soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar on top. This recipe comes from Todd Wilbers cookbook "Top Secret Restaurant Recipes" Posted to recipelu-digest by "Ce"
Chocfanatic 4y agoUsing fat free half&half ilo heavy cream eliminates 160 cal per serving without affecting rich creamy taste. I used some sharp provolone & aged white cheddar & used slightly less cheese than called for. Yum!
Hreinholtz1 4y agoDelicious!!
Wiskur3 6y agoMy husband used to work at Outback when he was in college and he told me that Outback puts Bay leaves in this soup. I put a couple in and it made a big difference....really tasted like the real thing!
msssoccer7 6y agoThis recipe was absolutely amazing! I did not add the salt since it had 8 boullion cubes and I was afraid it would be too salty. I also used about 1 1/2 cups of chedder in the soup and topped with Mont. Jack only. It seriously was probably the best soup I have ever made. If you like cheesy soups, you will love this!
msenzig 9y agoI didn't time how long it took, but it was easy to prepare. My wife and I enjoyed it a lot and I'll likely fix it at the firehouse.
CrystalW 9y ago