Crockpot Potato and Mushroom Chowder
1/2 cup chopped onion
1/4 cup butter or margarine
2 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
2 cups water
2 cans (4 oz. each) sliced mushrooms, drained
1 cup chopped celery
2 cups diced peeled potatoes
1 cup chopped carrots
2 cups milk
1/4 cup grated parmesan cheese
In a skillet, sauté onion and celery in 1/4 cup butter until onion is
translucent. Remove from heat.
Add flour, salt, and pepper; stir.
Place in crockpot. Add water. Then stir in potatoes, canned mushrooms,
Cover and cook on Low 6 - 8 hours or on High for 3 - 4 hours.
If on Low turn to High. Add milk and parmesan cheese and cook 30
minutes more. Serve.
Makes 4-6 servings