Mushroom chowder

Yield: 4 Servings

Measure Ingredient
3 tablespoons Oil
3 cups Sliced Mushrooms
½ cup Onion; chopped
10½ ounce Cream Of Mushroom Soup; can
1⅓ cup Water
2 cups Potato; raw
1 teaspoon Celery; Ground
½ teaspoon Nutmeg
1 tablespoon Parsley; chopped

Add mushrooms and onion to oil or margarine and saute till golden. Stir in soup and water till blended. Add potato, celery and nutmeg. Bring to a boil. Cook, covered over medium heat, stirring occasionally for 25 minutes or until potatoes are tender.

Top with chopped parsley.

Posted to JEWISH-FOOD digest by SuperSecDD@... on Oct 16, 1998, converted by MM_Buster v2.0l.

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