I just made this last night. It was excellent and very filling. It was tricky adding the flour.... I think adding the flour very slowly and constant stirring helps.
I followed the recipe exactly, and this soup turned out to be a disaster! I'm not a good cook to begin with, so I gave it 2 stars instead of 1 to be extra fair. The onions disolved completely. The soup turned out so salty that I have endured jokes about it all night. My husband put on a brave face and tried to choke it down, but I took one taste and gave everybody permission not to eat it. It was suggested that (due to the saltiness) I should dump it on the driveway to melt the ice. ;) There is another recipe on here that contains chicken broth, and having tried both, I'd say THAT one is the way to go.
I enjoyed this! I served it over spaghetti squash and served with french bread. Thanks for a great recipe-
This recipe has way too much flour in it. Whoever says you can dissolve 3/4c of flour in 1c of water is crazy. That makes dough. It is impossible to get the flour dissolved and when you do, you can't taste the soup over the flour. Gross. Maybe it would work better with a few Tbsp of cornstarch instead. I will have to experiment.
This soup tastes just like the Outback one. I found that if you use 7 cups of water in the beginning, then heat the 1 cup omitted (heat it right before you are supposed to add the flour). Then just whisk the flour into the heated water and add it to the soup, it works very well.
I found this recipe on the internet and wrote it without realizing you had already done so..I was just informed of this, so since my recipe will be cancelled I still would like to review this soup as being very good. In order to get the flour lumps out, the continuous stirring is very important. This keeps the soup very creamy. It is really a hot comforting soup with hard crusty bread. Recipefairy..sorry I didn't catch yours before I wrote mine. It's difficult to check all these recipes.
This is great. I've never had it at the restaurant but my husband made it on Sunday and it was delicious. Adding the flour was a bit tricky, I don't know an easy way to get the flour in without lumps and keep the onions from getting chopped up. You might want to make a slurry of broth and flour maybe? Thanks for posting this also, I don't have to write out the recipe now (I borrowed the book from a friend).