Mushroom & Potato Chowder
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | cups |
water
|
|
| 1 | pound |
mushrooms
fresh, sliced |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
potatoes
peeled, diced |
|
| ½ | cup |
carrots
chopped |
|
| 1 | cup |
light cream (half&half)
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 7.1E+2 | ml |
water
|
|
| 453.6 | g |
mushrooms
fresh, sliced |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
potatoes
peeled, diced |
|
| 118 | ml |
carrots
chopped |
|
| 237 | ml |
light cream (half&half)
|
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
In a large kettle, sauté 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.
