Mushroom and Potato Chowder |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania Ingredients:
1/2 cup chopped onion |
1/4 cup butter, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
3 cups water |
1 pound fresh mushrooms, sliced |
1 cup chopped celery |
1 cup diced peeled potatoes |
1/2 cup chopped carrots |
1 cup half-and-half cream |
1/4 cup grated parmesan cheese |
Directions:
1. 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 for 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. Yield: 4-6 servings.
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