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Mushroom and Potato Chowder

 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, Ronks, Pennsylvania
4-6 ServingsPrep: 20 min. Cook: 50 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.
Nutritional Facts: 1 serving (1 cup) equals 199 calories, 13 g fat (8 g saturated fat), 43 mg cholesterol, 578 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.