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“This recipe came from the Coburg Inn in Coburg, Oregon. We had this soup on our wedding night.”
READY IN:
1hr 45mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Saute vegetables in butter until done, but not browned.
  2. Blend in flour, dry mustard, and chicken stock; cook 5 minutes.
  3. Blend in cheddar cheese, parmesan cheese,m and beer.
  4. Let simmer 30 minutes.
  5. Season with salt and pepper.

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