WALKABOUT SOUP CLONE

Steps:

• 1. Pour carton of beef broth into at least a 4qt pot/stock pot. Heat to boiling.
• 2. Cut onions into thin slices, then quarter the slices. Add to the broth. Add salt and pepper.
• 3. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour.
• 4. After simmering for an hour, while stirring, slowly shake the flour in a sifter over the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; aggressive agitation or using a whisk may tear the onions apart. As the soup continues to cook, any lumps should dissolve.
• 5. After 30 minutes of additional simmering, add the cream and 1 cup cheddar cheese. Continue to simmer for another 5 or 10 minutes.
• 6. Serve soup hot after sprinkling a tablespoon each of shredded Monterey Jack and Cheddar Cheese on top.