1. In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add sliced mushrooms and diced bell pepper, cook until vegetables are tender.
3. Sprinkle flour over the vegetables, stir well to coat.
4. Slowly pour in chicken broth, stirring constantly to avoid lumps.
5. Bring the soup to a simmer, then reduce heat and let it cook for about 15 minutes.
6. Stir in sour cream and shredded cheese, let it melt into the soup.
7. Season with salt and pepper to taste.
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 250 | 15g | 10g | 18g |
| 150 | 10g | 5g | 12g |
| Total | 25g | 15g | 30g |
