Walkabout Soup Clone Recipes

Steps:

• 1. Pour carton of beef broth into at least a 4qt pot/stock pot. Heat to boiling.
• 2. Cut onions into thin slices, then quarter the slices. Add to the broth. Add salt and pepper.
• 3. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour.
• 4. After simmering for an hour, while stirring, slowly shake the flour in a sifter over 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.
• 5. After 30 minutes of additional simmering, add the cream and 1 cup cheddar cheese. Continue to simmer for another 5 or 10 minutes.
• 6. Serve soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar Cheese on top.

Steps:

• WHITE SAUCE: In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup. SOUP: In 2-quart sauce pan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 to 45 minutes. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

Steps:

• In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
• Cook at low to medium heat stirring frequently until soft and clear but not brown.
• Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
• Turn temperature to warm and let cook for additional 30 to 45 minutes.
• Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
• Thick White Sauce:.
• In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
• Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
• Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Steps:

• Heat the water to boiling in a large pot. Add the bouillon cubes and dissolve.
• Cut the onion into thin slices, then quarter the slices and add to the broth.
• Add salt and pepper.
• Bring the mixture back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring.
• Sift the flour into the soup and continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook, any lumps should dissolve after 30 minutes of additional simmering.
• Add the cream and 1 cup of cheddar cheese; continue to simmer the soup for another 5 to 10 minutes.
• Serve the soup hot after sprinkling a tablespoon of each of the cheeses on top.

Steps:

• Melt the butter in a large saucepan over medium heat.
• Add the onions and cook, stirring for 10 minutes or until tender.
• Remove from the heat and stir in the flour, paprika, salt, and pepper.
• Slowly add the milk, stirring until smooth.
• Add the vegetable broth a third at a time, stirring after each addition until well blended.
• Place over low heat, stirring until creamy, thickened, and hot.
• Add the cheddar cheese and cream and stir to melt the cheese.
• Pour into bowls and sprinkle the green onion and mozzarella on top.