Rating: 4.5 stars
141 Ratings
  • 5 star values: 101
  • 4 star values: 32
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Lancaster, Pennsylvania

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 for 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.

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Nutrition Facts

329 calories; protein 9g; carbohydrates 20.4g; fat 25.1g; cholesterol 74.5mg; sodium 718mg. Full Nutrition
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