This smooth and creamy soup is a family favorite (and an alternative to our traditional oyster stew on Christmas Eve).
prep time5 Min
cook time20 Min
onion, finely diced
1 1/4 lb
freshly ground black pepper
chicken broth (14.5 ounces), divided
half and half
all purpose flour
How To Make
Place a 3-4 quart Dutch oven over medium high heat. Add the margarine, onions and mushrooms. Saute 5 minutes.
Add the salt, pepper, garlic powder, 1/2 can chicken broth, half & half and milk. Bring to a simmer and cook about 10 minutes, stirring often.
Meanwhile, whisk the remaining chicken broth and flour in a small bowl until smooth.
Slowly add flour mixture to soup stirring as you add. Keep stirring until soup has thickened.
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