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Creamy Mushroom cheddar Soup
Ingredients
  • 8 ounces sliced baby portabella mushrooms
  • 1 cup yellow onion, peeled, sliced
  • 1 tablespoon garlic, peeled, minced
  • 1 tablespoon vegetable oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups shredded cheddar
Steps
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