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Mushroom & Potato Chowder

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Submitted by lnghrn1982

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

½ 118
CUP ML ONIONS
chopped
¼ 59
CUP ML BUTTER
or margarine
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
3 7.1E+2
CUPS ML WATER
1 453.6
POUND G MUSHROOMS
fresh, sliced
1 237
CUP ML CELERY
chopped
1 237
CUP ML POTATOES
peeled, diced
½ 118
CUP ML CARROTS
chopped
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 319 72% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 837mg 35%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 72% Vitamin C 13%
Calcium 16% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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