Recipe: Mushroom Chowder

MUSHROOM CHOWDER

1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese (plus additional for garnish, if desired)

In Dutch oven, saute onion in butter until tender.

Add vegetables, salt, and pepper. Cover and simmer 15 to 20 minutes (until vegetables are tender).

Mix flour and water until smooth, and stir into vegetable mixture. Add chicken stock and simmer 10 minutes.

Stir in milk and Parmesan cheese. Cover and heat (do not boil).

Garnish each serving with additional Parmesan cheese, if desired.

Servings: 6-8
Source: To Market, To Market by Anne Miranda and Janet Stevens