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Date Posted: 00:28:45 10/24/02 Thu
Author: S
Subject: CREAMY ONION SOUP LIKE OUTBACK STEAK HOUSE

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 cup well shredded mozzarella
1/4 cup shredded Colby
1/4 cup shredded Provolone

In the top of a double boiler over gently simmering water combine the
four cans of soup.When piping hot,stir in the three cheeses.Serve
in oven proof bowls,placing soup under broiler briefly to lightly
brown 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
tablespoons cornstarch combined with the 10 ounce can of clear
chicken broth,in the blender until smooth,BEFORE stirring it into
the other canned creamed soup mixture.Then you can cut back on the
cheese,using 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.

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