Mushroom and potato chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 4 | cups | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3 | cups | Water |
| 1 | pounds | Fresh mushrooms, sliced |
| 1 | cup | Chopped celery |
| 1 | cup | Diced peeled potatoes |
| ½ | cup | Chopped carrots |
| 1 | cup | Light cream |
| ¼ | cup | Grated Parmesan cheese |
Directions
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through. Serves 4-6. SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 10/94 Submitted By JIM BODLE On 10-13-94