Mushroom and Potato Chowder
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Ingredients
| 1/2 cup | chopped onion | | 1/4 cup | butter or | | margarine | | 2 tbsp. | all-purpose flour | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 3 cups | water | | 1 lb. | 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 |
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Instructions
In a large kettle, sauté 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 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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