Mushroom and Potato Chowder
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, Lancaster, Pennsylvania
SERVINGS
|
4-6
|
CATEGORY
|
Soup
|
METHOD
|
Other stovetop
|
PREP |
20 min. |
COOK
|
50 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 1/2 cup chopped onion
- 1/4 cup butter, cubed
- 2 tablespoons 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
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.