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Philly Cheese Steak Soup
January 10, 2016

Delicious and filling!! I made this soup in the croc pot with a few changes. I used a package of Hillshire Farms roast beef and a package of shredded Parmesan-Reggiano cheese. The only step I would change is when adding the flour, which is needed to thicken the soup up. I seasoned the flour first with pepper and garlic powder. My mistake was adding all the flour at once (I had to whisk the soup like crazy to dissolve the flour clumps that formed). I would save a 1/2 cup of milk and whisk the flour into that and then add it to the soup. I cooked the soup on high for 5 hours and added the cheese/flour 1 3/4 of an hour before the soup was done.

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