Potato and Mushroom Chowder

* Exported from MasterCook *

Potato and Mushroom Chowder

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
2 4 oz cans sliced mushrooms -- drained
1 cup chopped celery
2 cups diced peeled potatoes
1 cup chopped carrots
2 cups milk
1/4 cup grated Parmesan cheese

In a skillet, saute onion and celery in the 1/4 cup margarine until the onion i
s translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in
Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots.
Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low tur
n to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.

Shortcut:
Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 t
o 3 hours.

- - - - - - - - - - - - - - - - - -