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Mushroom Chowder


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  • 3 tablespoons butter or bacon fat
  • 3 tablespoons chopped onion
  • 1 cup water
  • 2/3 cup sliced celery
  • 2 cup diced potatoes
  • 1 pint mushrooms quartered
  • 2 teaspoons salt - (to 3)
  • 1/2 teaspoon freshly-ground black pepper
  • 1 dash caraway or paprika
  • 4 cups milk
  • Snipped fresh parsley


Servings 6


Step 1

Melt butter in saucepan. Cook onions until slightly brown, add water, celery, potatoes, mushrooms, salt and pepper. Cover and cook until vegetables are tender (about 15 minutes).

Add milk. Heat but do not boil. Serve immediately with fresh parsley sprinkled over the top, and accompanied with crackers or toast.

This recipe yields 6 servings.

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