"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Chowder Recipe

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This recipe for Vegetable Chowder, by , is from The Rankin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Ver Ploeg
Added: Monday, June 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1 small onion
1/2 cup sliced mushrooms (fresh or canned)
1 cup shredded carrot
1/2 tsp basil
1/2 tsp dill weed
1/2 cup flour
1/2 tsp celery salt
1/2 pkg. onion soup mix
6 cups milk
1 cup mixed veggies, cooked
1/2 cup diced potatoes, cooked

Directions:
Directions:
Melt butter in large saucepan. Saute onions and mushrooms 1 minute. Add carrots, spices, and soup mix. Stir and cook 2-3 minutes. Slowly stir in flour until completely absorbed. Gradually stir in 2 cups milk to make thick cream sauce. Add remaining milk and vegetables. Simmer over low heat until thick, but do not boil.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I like to add some seasoning salt.

 

 

 

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