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Crockpot Potato and Mushroom Chowder

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  • Richard Lee Holbert
    Crockpot Potato and Mushroom Chowder Ingredients: 1/2 cup chopped onion 1/4 cup butter or margarine 2 tbsp. all-purpose flour 1 tsp. salt 1/2
    Message 1 of 1 , Nov 2, 2008
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      Crockpot Potato and Mushroom Chowder

      Ingredients:

      1/2 cup chopped onion
      1/4 cup butter or margarine
      2 tbsp. all-purpose flour
      1 tsp. salt
      1/2 tsp. black pepper
      2 cups water
      2 cans (4 oz. each) 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

      Directions:

      In a skillet, sauté onion and celery in 1/4 cup butter until onion is
      translucent. Remove from heat.
      Add flour, salt, and pepper; stir.
      Place in crockpot. Add water. Then stir in potatoes, canned mushrooms,
      and carrots.
      Cover and cook on Low 6 - 8 hours or on High for 3 - 4 hours.
      If on Low turn to High. Add milk and parmesan cheese and cook 30
      minutes more. Serve.

      Makes 4-6 servings


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