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Mushroom and Potato Chowder

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups water
  • 1 pound fresh mushrooms, sliced
  • 1 cup chopped celery
  • 1 cup diced peeled potatoes
  • 1/2 cup chopped carrots
  • 1 cup half-and-half cream
  • 1/4 cup grated Parmesan cheese

Details

Servings 4
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

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.

Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 199 calories, 13 g fat (8 g saturated fat), 43 mg cholesterol, 578 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.

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