Recipe - Mushroom And Potato Chowder

One half cup Chopped onion
One fourth cup Butter or margarine
2 tablespoon Allpurpose flour
1 teaspoon Salt
One half teaspoon Pepper
3 cup Water
1 pound Fresh mushrooms, cut or sliced up
1 cup Chopped celery
1 cup Diced peeled potatoes
One half cup Chopped carrots
1 cup Light cream
One fourth 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 46.

SOURCE:* Taste of Home Magazine Aug./Sept. 94 Posted on GEnie by R.VEINOT
[Lisa & Randy]

Posted to Digest eatlf.v097.n116 by Simps c.simpson@worldnet.att.net on
May 02, 1997