Recipe: Creamy onion soup

Outback Steakhouse Creamy Onion Soup

"This 'onion' soup is actually only 1/4 onion soup. It's made from four different kinds of soup and actually contains more chicken than it does onion! This soup is very smooth and creamy when finished. It doesn't keep very well in the freezer or refrigerator, so try to use any leftovers within 2-3 days."

3 tablespoons cornstarch
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can creamy onion soup
1 (10 ounce) can cream of celery soup
1 (10 ounce) can chicken broth
1/2 cup well-shredded Mozzarella cheese
1/4 cup shredded Colby
1/4 cup shredded Provolone

1. Add the can of cream of chicken soup to a blender. Add 3 tablespoons cornstarch to the soup. Then blend the soup and cornstarch together on high speed for about 10-20 or until completely blended.

2. In the top of a double boiler over gently simmering water, combine the other 3 soups, plus the cream of chicken/cornstarch mixture. Stir constantly while the mixture heats to evenly blend all the soups.

3. When the soup mixture is thoroughly hot, stir in the cheeses. Blend the cheese in until it is completely melted and mixed.

4. Serve the soup in 4 individual ovenproof bowls, and serve promptly. Makes 4 servings.