Potato and mushroom chowder

 
                        Potato and Mushroom Chowder
 
 Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           chopped onion
      1/4  cup           butter or margarine
    2      tablespoons   all-purpose flour
    1      teaspoon      salt
      1/2  teaspoon      black pepper
    2      cups          water
    2      4 oz cans     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
 
 In a skillet, saute onion and celery in the 1/4 cup margarine until the onion i
 s translucent.  Remove from heat.  Add flour, salt, and pepper; stir.  Place in
  Crock-Pot.  Add water.  Tehn stir in potatoes, canned mushrooms, and carrots. 
  Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours.  If on Low tur
 n to High.  Add milk and Parmesan cheese and cook 30 minutes.  Serve.
 
 Shortcut:
 Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 t
 o 3 hours.
 
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