Mushroom And Potato Chowder Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chopped onion,
1 lbs: Fresh mushrooms, sliced
4 cup: Butter or margarine,
1 cup: Chopped celery,
2 T: All-purpose flour,
1 cup: Diced peeled potatoes,
1 t: Salt,
1/2 cup: Chopped carrots,
1/2 t: Pepper,
1 cup: Light cream,
3 cup: Water,
1/4 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
Source from luhu.jp
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
Source from luhu.jp