Mushroom Chowder

• 3 lb. fresh mushrooms
• 1 1/2 c. butter
• 1 1/2 c. chopped onion
• 3 c. diced potatoes
• 1 1/2 c. diced carrots
• 3 c. dairy cream
• 5 tsp. salt
• 3/4 tsp. pepper
• 3 Tbsp. flour
• 6 Tbsp. cold water
• 6 c. chicken stock
• 1/3 c. dry white wine (optional)
• 3/4 c. grated Parmesan cheese (optional)

1. Rinse, pat dry and slice mushrooms.
2. Set aside.
3. In large pot, heat butter and onion and saute until light golden.
4. Add mushrooms, other vegetables and seasonings.
5. Cover and simmer about 20 minutes, until vegetables are tender.
6. Combine flour and water; stir into vegetable mixture.
7. Add chicken stock and wine. Simmer for 10 minutes.
8. Just before serving, stir in cream and heat until hot but do not boil.
9. Sprinkle Parmesan cheese on top if desired.

fresh mushrooms, butter, onion, potatoes, carrots, dairy cream, salt, pepper, flour, cold water, chicken stock, white wine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380347 (may not work)