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Title: Mushroom Chowder
Yield: 4 Servings
Ingredients
3 tb oil
3 c sliced mushrooms
1/2 c onion; chopped
10 1/2 oz cream of mushroom soup; can
1 1/3 c water
2 c potato; raw
1 ts celery; ground
1/2 ts nutmeg
1 tb parsley; chopped
Instructions
Add mushrooms and onion to oil or margarine and saute till golden. Stir in
soup and water till blended. Add potato, celery and nutmeg. Bring to a
boil. Cook, covered over medium heat, stirring occasionally for 25 minutes
or until potatoes are tender.
Top with chopped parsley.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.
Title: Mushroom Chowder
Yield: 4 Servings
Ingredients
3 tb oil
3 c sliced mushrooms
1/2 c onion; chopped
10 1/2 oz cream of mushroom soup; can
1 1/3 c water
2 c potato; raw
1 ts celery; ground
1/2 ts nutmeg
1 tb parsley; chopped
Instructions
Add mushrooms and onion to oil or margarine and saute till golden. Stir in
soup and water till blended. Add potato, celery and nutmeg. Bring to a
boil. Cook, covered over medium heat, stirring occasionally for 25 minutes
or until potatoes are tender.
Top with chopped parsley.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.
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