Potato Mushroom Chowder Recipes

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MUSHROOM AND POTATO CHOWDER



Mushroom and Potato Chowder image

My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1/4 cup butter, cubed
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 half-and-half cream
1/4 cup grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

RUSSIAN MUSHROOM AND POTATO SOUP



Russian Mushroom and Potato Soup image

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Provided by DTERESA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 13

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
⅛ teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

Steps:

  • Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  • Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  • In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g

POTATO-MUSHROOM CHOWDER



Potato-Mushroom Chowder image

Make and share this Potato-Mushroom Chowder recipe from Food.com.

Provided by MizzNezz

Categories     Chowders

Time 52m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1/4 cup butter
2 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1/2 lb fresh mushrooms, sliced
1 cup chopped celery
2 cups diced potatoes
1/2 cup chopped carrot
1 cup light cream
1/4 cup grated parmesan cheese

Steps:

  • Saute onion in butter; add flour and seasonings.
  • Slowly add water, stirring.
  • Bring to a boil, cook 1 minute.
  • Add remaining ingredients, reduce heat and simmer for 30 minutes.
  • Add cream and cheese; heat through.

Nutrition Facts : Calories 352.1, Fat 25.3, SaturatedFat 15.7, Cholesterol 75.6, Sodium 847.5, Carbohydrate 25.3, Fiber 3.7, Sugar 4, Protein 8.5

POTATO AND MUSHROOM CHOWDER CROCKPOT



Potato and Mushroom Chowder Crockpot image

Make and share this Potato and Mushroom Chowder Crockpot recipe from Food.com.

Provided by Ambervim

Categories     Chowders

Time 4h35m

Yield 1 Batch

Number Of Ingredients 12

1/2 cup onion, chopped
1 cup celery, chopped
1/4 cup butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
2 cups water
3 cups mushrooms, sliced
2 cups potatoes, diced (l like the skin, peel if you want to do so)
1 cup carrot, chopped
2 cups milk
1/2 cup parmesan cheese, grated

Steps:

  • Sautee the onion and celery in the butter until the onion is translucent.
  • Turn off heat and add the flour, salt and pepper. Stir and put in the crockpot.
  • Add water.
  • Stir in potatoes, mushrooms and carrots.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • When done, stir in the milk and Parmesan.
  • Cook for 30 minutes on high.
  • This recipe is recommended for a 4-7 quart crockpot.

MUSHROOM AND POTATO CHOWDER



Mushroom and Potato Chowder image

My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Lancaster, Pennsylvania

Provided by Allrecipes Member

Time 55m

Yield 4

Number Of Ingredients 12

½ cup chopped onion
¼ cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
½ cup chopped carrots
1 cup light cream
¼ cup grated Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 20.4 g, Cholesterol 74.5 mg, Fat 25.1 g, Fiber 3.4 g, Protein 9 g, SaturatedFat 15.5 g, Sodium 718 mg, Sugar 4.4 g

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