Potato and Mushroom Chowder

I searched through 215 disks for this recipe. It’s that good.

1/2 c. onion, chopped
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
2 c. water
2 cans sliced mushrooms, drained (4 oz. each) – fresh can be used

1 c. celery, chopped
2 c. potatoes, peeled and diced
1 c. carrot, chopped
2 c. milk
1/4 c. Parmesan cheese, grated

In a skillet, sauté onion and celery in the1/4 cup margarine until the onion is translucent. Remove from heat. Add flour, salt and pepper; stir.

Place in Crockery Pot. Add water, then stir in potatoes, mushrooms, and carrots. cover and cook on low 6-8 hours (or on high for 3-4 hours). If on low, turn to high after cooking time. Add milk and parmesan cheese and cook another 30 minutes. Serve.

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