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Mushroom and Potato Chowder
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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 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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |