Mushroom and Potato Chowder
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Yield: 4 Ready in 1 hours
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Mushroom and Potato Chowder Preparation
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 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. Serves 4-6. SOURCE:* Taste of Home Magazine Aug./Sept. 94 Posted on GEnie by R.VEINOT [Lisa & Randy] Posted to Digest eat-lf.v097.n116 by Simps
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