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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
  • Total Time
    Prep: 20 min. Cook: 50 min.
  • Makes
    4-6 servings


  • 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.
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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  • Michelle
    Jan 19, 2019

    I didn’t have celery so added chopped broccoli. Also added some shallot. When completed we thought it needed more salt and some tang so I also stirred in a few tablespoons of lemon juice.

  • tigortweet
    Dec 4, 2017

    So good! My whole family loved it. My seven year old asked to take leftovers in her lunch the next day! Substituted chicken broth for the water and salt. Will definitely make again. Would also be yummy with chopped kielbasa.

  • tmcalister
    Dec 3, 2017

    Excellent!! Follow tips by kirra64.

  • _nlfPA
    Apr 7, 2016

    This is a tasty and very good soup for those chilly snowy and rainy days.My family really enjoys it.

  • angelasandoval
    Nov 14, 2013

    Delicious! However, I thought it could've been a little thicker and had a little more potato. The only change I made to the recipe was to use chicken broth instead of water (and reduced the salt to make up for salt in the broth). With minor tweeks, will no doubt become one of our favorites!

  • kirra64
    Aug 10, 2013

    If I had've been served this at a high-end restaurant I would've been thrilled. I chopped up 3 carrots, 3 celery stalks, 3 red potatoes with skin on and I added 6 cups of vegetable broth and 1 cup of water. I also used non fat half and half. I thickened it more with cornstarch (about 5 tablespoons). This was SO good. The entire family raved on about it! This is a definite keeper!!

  • tncandy
    Dec 10, 2012

    very good, will make again.

  • ehume127
    Oct 9, 2012

    No comment left

  • ValerieMS
    Feb 15, 2012

    This is soup is delicious! For health reasons we skipped the salt, used low-sodium chicken broth in place of half of the water and used fat-free half-and-half and it was still fantastic!

  • langang
    Jan 24, 2012

    Delicious! Would give it more than 5 stars if possible.