Outback Walkabout Soup
AmericanOtherIntermediate60 minBy Northstar
Ingredients
Servings
4
- 2 cup diced onion
- 2 cup shredded Cheddar cheese, plus extra for garnish
- 4 chicken bouillon cubes
- 3 cup water
- 8 oz Velveeta cheese, cubed
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 0.3 cup whole milk
- 0.3 tsp salt
- 1 tsp black pepper
Instructions
- 1
Sauté diced onion in butter until caramelized, about 15 minutes.
- 2
Dissolve bouillon cubes in water in a large saucepan; add onion, Cheddar, salt, and pepper; heat through.
- 3
Make white sauce: melt butter, whisk in flour until thick; gradually add milk, stirring until smooth.
- 4
Add white sauce and Velveeta to the soup; simmer on low, stirring constantly, until cheese melts.
- 5
Cook on warm for 30–45 more minutes. Serve garnished with shredded Cheddar and dark rye bread.
Tags
soupamerican