Ingredients
- 475 ml milk
- 475 ml water
- 300 gr potatoes (diced peeled)
- 130 gr carrots (chopped)
- 100 gr celery (chopped)
- 60 gr onion (chopped)
- 55 gr butter
- 40 gr cans mushrooms (sliced drained)
- 20 gr parmesan cheese (grated)
- 16 gr all purpose flour
- 3 gr salt
- 1 gr black pepper
In a skillet, saute onion and celery in the quarter 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.
