Mushroom Potato Chowder

Submitted by Sonja Susut.

Mushroom Potato Chowder

For this recipe you will require:

½ cup chopped onion

2 garlic cloves, chopped

¼ cup butter or margarine

2 tbsp. flour

1 tsp. salt

½ tsp. pepper

Dash cayenne pepper

3 cups chicken broth (3 cups water plus 3 chicken oxo packages); can also do half broth and half

milk (1 % works)

1 pound fresh mushrooms (yes, 1 pound)

1 cup chopped celery

1 cup diced potatoes

½ cup chopped carrots

1 cup milk (1 % works fine)

¼ cup Parmesan cheese

Chopped parsley

Grated cheddar

Follow these instructions:

1. In a large soup kettle, saute onion and garlic in butter til tender.

2. Add flour, salt, pepper, and cayenne. Stir to make a smooth paste.

3. Gradually add chicken broth (or broth and milk mixture). Bring to a boil; cook and stir

for one minute.

4. Add all the vegetables.

5. Reduce heat. Cover and simmer for 30 minutes, til the veggies are tender.

6. Add the cup of milk, the parmesan, chopped parlsey, and cheddar sprinkles.

7. Note: If it seems too thick, especially after sitting in the fridge, add more milk.