Mushroom-Potato Chowder - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1 small onion, chopped
1 stalk celery, chopped
1/2 small green pepper, chopped
1 (8 oz.) pkg. sliced fresh mushrooms
2 c. peeled and diced red potatoes
2 c. chicken broth
1/2 tsp. dried thyme
2 c. milk, divided
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. all-purpose flour

Preparation

Melt butter in a large Dutch oven.
Add onion, celery, green pepper and mushrooms.
Cook, stirring frequently, until tender. Stir in potato, chicken broth and thyme.
Bring to a boil.
Reduce heat and simmer, uncovered, for 30 minutes or until potatoes are tender.
Stir in 1 1/2 cups of milk, salt and pepper.
Combine remaining 1/2 cup milk and flour, stirring until smooth.
Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.
Yields 1 1/2 quarts.
Excellent soup.