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Mushroom and Potato Chowder

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

In a large kettle, saute onion in butter until tender. Add flour, salt

Printed from tasteofhome.com Nov 19, 2008

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Mushroom and Potato Chowder cont.

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.