As you know, I love to collect and read cookbooks. Mostly they are regional cookbooks. Give me a good old fashioned church cookbook any day!! A few weeks ago I was at the Triad Antiques Marketplace with a friend and I came across this cookbook of North Carolina recipes, so I snagged it up quick. While I was reading it I came across this recipe for Mushroom Chowder. I had everything to make it except the mushrooms, which aren't too expensive, so I decided to give it a try. I was pleasantly surprised with how much I liked it. I hope you enjoy it too!
Mushroom Chowder
1 lb fresh mushrooms*
1/2 cup butter or margarine
1/2 cup chopped onions
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots**
1 3/4 tsps salt
1/4 tsp pepper
1 Tbs flour
2 Tbs cold water
3 cups chicken stock
1 cup milk or light cream
1/4 cup grated Parmesan Cheese
Rinse, dry and slice mushrooms. Set aside. In a large saucepan heat butter, add onions and sauté' until golden brown. Add mushrooms, vegetables, salt and pepper. Cover and simmer 15 to 20 minutes or until vegetables are tender. Combine flour and cold water; slowly stir into vegetable mixture. Add Chicken stock and simmer 10 more minutes. Just before serving, stir in milk and cheese. Heat only until hot. Do not boil. Sprinkle with additional Parmesan. Serves 6
* Next time, I may do a rough chop on the mushrooms instead. The slices are pretty but sometimes take up the entire spoonful when you're eating.
** I did not have any carrots on hand when I made this. I thought I did but did not and didn't feel like going back to the store. It was just fine without them but I'll add them next time!