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Potato and Mushroom Chowder
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
2 4 oz cans 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 the 1/4 cup margarine until the onion is translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in slow cooker. Add water. Then stir in potatoes, canned mushrooms, and carrots. Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low turn to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.
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