(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
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