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Cream of Mushroom Soup

3 4 oz cans sliced mushrooms -- drained
1 tablespoon margarine
3 cups chicken broth
2 tablespoons onion -- chopped
salt and pepper -- to taste
2 tablespoons all-purpose flour
1 cup sour cream
1 cup half and half cream or milk

In skillet, sauté sliced mushrooms in butter; place in slow cooker. Add chicken broth, onion, salt, and pepper; stir well. Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours). About 30 minutes before serving, turn to high setting. Mix flour and sour cream; add to slow cooker with half and half cream. Cook until slightly thickened.

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