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In a large pot, melt the butter over medium heat. Add the onion and the saute until tender, about 6 minutes. Stir in flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium- high and bring to a boil. add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
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