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Canadian Cheddar Cheese Soup

1 lb Cheddar; shredded
2 c Water
1/4 ts Pepper
1/8 ts Garlic powder
3/4 c Cauliflower; diced, cooked
1/2 c Carrots; chopped fine
3/4 c Ham; chopped
1 tb Cornstarch
1 ts Salt
1 ts Worcestershire
8 tb Butter
1 c Mushrooms; sliced
1 c Onion; chopped fine
2 c Yogurt or half and half

Sauté each vegetable separately in 2 T. of butter. Set aside. Mix corn- starch with shredded cheese. Heat water to boiling in a large pot. Add cheese to boiling water gradually, stirring constantly. Add salt, pepper, Worcestershire, and garlic powder. Stir thoroughly. Warm yogurt by stir- ring in some of the cheese mixture, then add yogurt to the soup. Add sautéed vegetables and heat through slowly.

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