Mushroom and Potato Chowder recipe (Soup)


Yield: 4 servings

½ cups chopped onion
¼ cups butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
some   pepper
3 cups water
1 lb fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
½ cups chopped carrots
1 cup light cream
¼ cups grated Parmesan cheese

Posted by Irene on Sep 6, 2008


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.

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