Walkabout Soup

By nperry1006

Ingredients

• White Sauce:
• 2 cups thinly sliced yellow sweet onions
• 2 tbsp butter
• 14 to 15 oz can chicken broth
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 2 chicken bouillon cubes
• 1/4 cup diced velveeta cubes (compressed in a measuring cup)
• 1 1/2 to 1 3/4 cups white sauce (see directions)
• shredded cheddar cheese, for garnish
• 3 tbsp butter
• 3 tbsp flour
• 1/4 tsp salt
• 1 1/4 cup milk

Preparation

Step 1

In 2-qt saucepan, place 2 tbsp 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 and pepper and stir until completely heated through.

Add white sauce and velveeta cheese. The white sauce will be thick because it has been removed from the heat. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for an additional 30 - 45 minutes.

Serve with a garnish of shredded cheddar cheese and a couple of slices of warm dark russian bread.

Thick White Sauce:

In 1 qt saucepan, melt butter and add flour, cook on medium heat until flour turns thick and comes away from side of saucepan. Pour milk into flour mixture a little at a time and stir constantly, taking care not to let mixture lump. Set aside (off the heat) until ready to use in the soup.