Mushroom chowder
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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