Creamy Mushroom Chowder - cooking recipe

Ingredients

1/4 cup butter
1 small onion, chopped
1 -2 tablespoon fresh minced garlic
1 small carrot, peeled and finely diced
2 tablespoons flour
1 pinch cayenne pepper (optional or to taste)
3 cups chicken broth or 3 cups water
1 lb fresh mushrooms, sliced
1 -2 potato, peeled and finely diced
1 cup 18% table cream (or use 1/3 cup whipping cream)
1 (10 ounce) can cream of mushroom soup, undiluted (optional)
1/3 cup grated parmesan cheese
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Preparation

In a large heavy pot heat butter over medium heat.
Add in onion, garlic and diced carrots; saute for about 3 minutes.
Add in flour and cayenne pepper; stir for 1 minute.
Add in chicken broth or water; bring to a boil stirring constantly and simmer for 2 minutes.
Add in mushrooms and potatoes; reduce heat to medium-low, cover and simmer for about 40 minutes over low heat or until all veggies are tender.
Stir in cream, condensed soup (if using) and Parmesan cheese; heat though.
Season with pepper and salt to taste.