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Buttery Onion Soup

2 c Onions; thinly sliced
1/2 c Margarine
1/4 c Flour
2 c Chicken broth
2 c Milk
1 3/4 c Mozzarella cheese shreded (6-8 oz)
Salt & pepper; to taste
Croutons; optional


In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. Blend in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired. Yield: 6 servings (about 1 1/2 qts.)


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