Potato and Mushroom Chowder

Potato and Mushroom Chowder

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995

1 Preparation Time :

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

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:

2 cups frozen hash browns and 1 cup frozen carrots and cook on High for o 3 hours. - - - - - - - - - - - - - - - - - -