Outback Creamy Onion Soup
Outback Creamy Onion Soup
10 oz. can creamy onion soup
10 oz. can cream of chicken soup
10 oz. can cream of celery soup
10 oz. can chicken broth
1/2 c. well-shredded Mozzarella cheese
1/4 c. shredded Colby
1/4 c. shredded Provolone
In top of double boiler over gently simmering water combine all soups. When thoroughly hot, stiir in cheeses.
Serve in ovenproof bowls, placing soup under broiler briefly to lightly brown the top. Because it is a very thick, slick, smooth onion soup, it's not easily imitated with pantry shelf products, but it comes close. If you want a more authentic version, use the addition of 3 T. cornstarch combined with that 10 ounce can clear chicken broth, in the blender til smooth, BEFORE stirring it into the other canned creamed soup mixture. then you can cut back on the cheese, using only half as much. Leftover soup does not keep
well nor does it freeze well. In the refrigerator, covered, I try to use it within 2 or 3 days.
|
Linear Mode
