Mushroom and Potato Chowder
TOTAL TIME: Prep: 20 min. Cook: 50 min.
YIELD: 6 servings.
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, Ronks, Pennsylvania
Ingredients
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1/2 cup chopped onion
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1/4 cup butter, cubed
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2 tablespoons all-purpose flour
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1 teaspoon salt
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1/2 teaspoon pepper
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3 cups water
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1 pound fresh mushrooms, sliced
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1 cup chopped celery
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1 cup diced peeled potatoes
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1/2 cup chopped carrots
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1 cup half-and-half cream
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1/4 cup grated Parmesan cheese
Directions
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1.
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.
Nutrition Facts
1 cup: 199 calories, 13g fat (8g saturated fat), 43mg cholesterol, 578mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 6g protein.
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