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
Mushroom and Potato Chowder
Mushroom and Potato Chowder
Prep Time
20 min
Cook Time
50 min
Yield
6 servings
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.
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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