Wednesday, September 26, 2007

Mushroom and Potato Chowder

INGREDIENTS
• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 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 light cream
• 1/4 cup grated Parmesan cheese
DIRECTIONS
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.

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