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In a 4-quart Dutch oven, cook ground beef, mushrooms, bell pepper and onion over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain.
In a small bowl whisk together broth and flour until smooth; stir into meat mixture. Bring to a boil. Stir in milk and black pepper. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Reduce heat to low. Gradually add cheese, stirring until cheese is melted. Before serving, stir in spinach.
Ladle soup into bowls. If desired, top each serving with cucumber. Garnish with tomato, croutons and chives.