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

Related recipes