Potato & Mushroom Chowder

Directions

In a skillet, sauté onion and celery in the ¼ cup margarine until the onion is translucent.

Remove from heat.

Add flour, salt, and pepper; stir.

Place in Crock-Pot.

Add water.

Then stir in potatoes, canned mushrooms, and carrots.

Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours.

If on Low turn to High.

Add milk and Parmesan cheese and cook 30 minutes.

Serve.

Shortcut: Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 to 3 hours.