Mushroom and Potato Chowder Recipe

Name: Mushroom and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped onion; ¼ cup butter or ¼ cup margarine; 2 tablespoons all-purpose flour; 1 ½ teaspoons salt; ½ teaspoon pepper; 3 cups water; 1 lb fresh mushrooms, sliced; 1 cup chopped celery; 1 cup diced peeled potato; ½ cup chopped carrot; 1 cup half-and-half cream; ½ cup grated fresh parmesan cheese

Servings: persons

½ cup chopped onion
¼ cup butter or ¼ cup margarine
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ teaspoon pepper
3 cups water
1 lb fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potato
½ cup chopped carrot
1 cup half-and-half cream
½ cup grated fresh parmesan cheese

1
In a large Dutch oven, saute onion in butter until tender.
2
Add flour, salt and pepper; stir to make a smooth paste.
3
Gradually add water, stirring constantly.
4
Bring to a boil; cook and stir for 1 minute.
5
Add the mushrooms, celery, potatoes, and carrots.
6
Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
7
Add cream and Parmesan cheese; heat through.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup chopped onion, ¼ cup butter or ¼ cup margarine, 2 tablespoons all-purpose flour, 1 ½ teaspoons salt, and more.

Yes, Mushroom and Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Potato Chowder

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