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Mushroom And Potato Chowder Categories: potato, soup/stew, mushroom 1/2 cup chopped onion 4 cup butter or margarine 2 tablespoon all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 3 cup water 1 lb fresh mushrooms, sliced 1 cup chopped celery 1 cup diced peeled potatoes 1/2 cup chopped carrots 1 cup light 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 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. Serves 4-6. SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 10/94 Submitted By JIM BODLE On 10-13-94 Yield: 4 servings |
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