Ingredients
- 2 cups milk
- 2 cups water
- 2 cups potatoes (diced peeled)
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1/2 cup onion (chopped)
- 1/4 cup butter
- 4 oz cans mushrooms (sliced drained)
- 1/4 cup parmesan cheese (grated)
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
In a skillet, saute onion and celery in the 1/4 cup margarine until the onion i s translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots. Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low tur n to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.
Shortcut: Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 t o 3 hours.
