Ingredients:
- 8 cups water
- 8 beef bouillon cubes
- 3 medium white onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup all purpose flour
- 1 cup heavy cream
- 1-1/4 cups shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
Preparation:
Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve.Cut the onions into thin slices, then quarter the slices. Add to the broth.
Add salt & pepper.
Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour.
While stirring briskly, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; a whisk will help. As the soup continues to cook, any lumps should dissolve.
After 30 minutes of additional simmering, add the cream and 1 cup cheddar cheese.
Continue to simmer the soup for 5 to 10 minutes.
Sprinkle a tablespoon of shredded Monterey Jack cheese on each bowl of soup just before serving.
Serves: 4
This recipe was an answer to a request for "Walkabout Soup."
Shared by Liz
More Chowder and Related Soup Recipes
Cheese Tuna Chowder
Cream of Celery Soup
Vegetable Chowder
Cheese Chowder
Broccoli Cheese Soup with Swiss Cheese
Broccoli Cheese Soup
Cheeseburger Chowder
Cheddar Soup with Green Chilies
Cheddar Beer Soup
Crockpot Beer Cheese Soup
Salmon Corn Chowder
Tuna Corn Chowder Recipe
Easy Chicken Corn Chowder
Corn Chowder with Bacon
Crockpot Chicken Corn Chowder
Slow Cooked Corn Chowder
Corn Chowder with Potatoes and Bacon
Catfish Chowder
Country Chicken Chowder
Sausage and Corn Chowder
Tuna Cheese Chowder
Fish Recipes Index
Seafood Recipes Index
Corn Chowder Recipes
Cheese Soup Index
Gumbo Recipes
Soup and Stew
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
