Mushroom And Potato Chowder - cooking recipe

Ingredients

1/2 c. chopped onion
1/4 c. butter
2 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. water
1 1/2 c. milk
1 lb. fresh mushrooms, sliced
1 c. diced, peeled potatoes
1 c. half and half
1/2 c. grated Parmesan cheese

Preparation

In a large kettle, saute onion in butter until tender.
Add flour, salt and pepper; stir to make a smooth paste.
Gradually add water and milk, stirring constantly.
Bring to a boil; cook and stir for 1 minute.
Add the mushrooms and potatoes.
Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
Add half and half and Parmesan cheese; heat through. Thicken with a cornstarch and water paste, if needed, to reach desired consistency.
Serve immediately.