Mushroom and Potato Chowder
Yield: 4 servings
Prep Time: 25 mins
Cook Time: 30 mins
Ingredients:
• ¼ cup butter
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped carrots
• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 cups water
• 1 8oz package fresh mushrooms, sliced
• 1 cup diced potatoes
• 1 cup half and half
• ¼ cup grated parmesan cheese
• freshly chopped herbs to garnish: parsley or chives (optional)
Directions:
1. In a large soup pot, sauté onions, celery and carrots in butter until tender over medium heat.
2. Add flour, salt and pepper, stir to make a smooth paste (roux) and cook for a few minutes until just starting to turn golden.
3. Add water, stirring constantly and bring to a boil.
4. Add the mushrooms and potatoes. Reduce heat to low, and simmer 30 minutes or until
vegetables are tender.
5. Add cream and parmesan cheese and heat through.
6. Top with optional freshly chopped herbs.
