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Soup: 2 pt. Crockpot Potato Mushroom Chowder

Source of Recipe

www.angelfire.com/journal/wwrecipes (maria) Shared by: Orea de Sa' Hana


List of Ingredients

1/2 cup chopped onion
1 teaspoon margarine***
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
8 ounces canned mushrooms -- drained
1 cup chopped celery
2 cups potatoes -- peeled and diced
1 cup chopped carrots
2 cups skim milk
1/4 cup grated Parmesan cheese


Recipe

In a skillet saute onion and celery in 1/4 C magerine until onion is translucent. Remove from heat. Add flour,Salt and pepper, stir. Place in crock-pot. Add water. Then stir in potatoes, mushrooms, and carrots. Cover and cook on low 6-8 hrs on high 3-4. If on low turn on high . Add milk and cheese and cook 30 min.

Serving Size : 6

Original poster's notes: I like to use fresh mushrooms. In a hurry, use frozen hash browns and carrots and canned mushrooms. This also tastes ok if you use skim milk and saute in chicken broth. Is ok to double the recipe as it cooks down well; leave parmesan off until the very end and let diners sprinkle on fresh parmesan themselves.

Per serving: 135 Calories; 2g Fat (15% calories from fat); 7g Protein; 22g Carbohydrate; 5mg Cholesterol; 673mg Sodium

***NOTES : 4 points as written, using skim milk and 4T. Margarine.
***3 points with margarine reduced to 1 or 2T.
***2 points with 1 teaspoon margarine.