Mushroom Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Oil,
3 cup: Sliced Mushrooms,
1/2 cup: Onion, chopped
10 1/2 ounce: Cream Of Mushroom Soup, can
1 1/3 cup: Water,
2 cup: Potato, raw
1 tsp: Celery, Ground
1/2 tsp: Nutmeg,
1 tbsp: 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@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
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@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Soup