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Mushrooms and carrots lend contrasting color and texture to this cheese soup.

Source: Everyday Food, January/February 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

For a variation, replace the carrots with 2 cups broccoli florets.

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109
  • MS12329208
    30 DEC, 2014
    Look and taste great,so easy too.
    Reply
  • tliloia
    12 FEB, 2009
    The soup had little cheddar sheds in it until I moved from a pot to a slow cooker, then everything melted to a smooth consistency. I used diced tomatoes intstead of mushrooms and carrots -- the entire pot was gone by the end of the pot luck dinner.
    Reply

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