Vegetarian

Mushroom and Potato Chowder is for Soup.

Mushroom and Potato Chowder takes 15 minutes to prepare.

Mushroom and Potato Chowder takes 30 minutes to cook.

Mushroom and Potato Chowder makes 8 servings.

The ingredients for Mushroom and Potato Chowder are:

1/2 cup chopped onion
1/4 cup cooking oil (could use less)
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 pkg Morningstar Farms Recipe Crumbles
12 oz can Fat Free Evaporated Milk

Here is how you make Mushroom and Potato Chowder:

In a large kettle, saute onion in oil 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 recipe crumbles and evaporated milk; heat through.Makes 8 servings, 1 cup each.Number of Servings: 8Recipe submitted by SparkPeople user DANIELLEBREEN.

The nutritional information for Mushroom and Potato Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.9

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 580.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 4.1 g
• Protein: 15.0 g

The dietary needs meet for Mushroom and Potato Chowder is Vegetarian