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Mushroom and Potato Chowder
Ingredients:
1/2 c. chopped onion
1/4 c. butter
2 Tbs. flour
1 tsp. salt
1/2 tsp. pepper
3 c. water
1 lb. mushrooms, sliced
1 c. chopped celery
1 c. diced peeled potatoes
1/2 c. chopped carrots
1 c. half-and-half cream
1/4 c. grated Parmesan cheese
1/2 c. chopped onion
1/4 c. butter
2 Tbs. flour
1 tsp. salt
1/2 tsp. pepper
3 c. water
1 lb. mushrooms, sliced
1 c. chopped celery
1 c. diced peeled potatoes
1/2 c. chopped carrots
1 c. half-and-half cream
1/4 c. 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.
Makes 4-6 Servings
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.
Makes 4-6 Servings
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