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1 medium onion -- chopped
1 tablespoon butter or margarine
2 cup milk
1 cup ranch salad dressing
1 pound boneless trout fillets -- skin removed
1 package frozen broccoli cuts - (10 oz) -- thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika -- (optional)
In a skillet, sauté onion in butter until tender. Transfer to slow cooker; add milk, salad dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on HIGH for 1 1/2 hours to 2 hours, or until soup is bubbly and fish flakes easily with a fork.
Serve, sprinkled with paprika if desired.
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