I am not a cook and I don't like to cook, it is all about baking for me! But the other day I wasn't feeling well and I was on a soup kick for a few days. I found this great recipe but ofcourse forgot to bring it with me to the food store so when it came to making the stew I revised it a little bit.
Instead of using water I used vegetable broth, instead of peeled potatoes I used 3 small to medium sized Red potatoes and left the skin on (not the cute mini ones), I forgot celery but added a bag of frozen corn the last 8 to 10 minutes, and threw in some basil at the end. I didn't measure 1 pound of mushrooms but instead bought a container of the precut mushrooms and a container of baby bellos, which I chopped up a little bit. I also used a little less then 1/4 C. of butter. Also, next time I wouldn't throw the parmesan cheese into the soup but throw ontop as a granish.
The original recipe is below but have fun with it, if I didn't screw it up I don't think it is possible!!
MUSHROOM AND POTATO CHOWDER
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup light cream
1/4 cup grated Parmesan cheese
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.