Mushroom And Potato Chowder

These gifts were not the possession of the primitive Christians as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the Apostles as the authoritative agents of God in founding the church. Their function thus confined them to distinctively the Apostolic Church, and they necessarily passed away with it. Of this we may make sure on the ground both of principle and fact; that is to say both under the guidance of the New Testament teaching as to their origin and nature, and on the credit of the testimony of later ages as to their cessation.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups, Taste of ho	4	Servings

INGREDIENTS

1/2	c	Chopped onion
1/4	c	Butter or margarine
2	T	All-purpose flour
1	t	Salt
1/2	t	Pepper
3	c	Water
1	lb	Fresh mushrooms, sliced
1	c	Chopped celery
1	c	Diced peeled potatoes
1/2	c	Chopped carrots
1	c	Light cream
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

In a large kettle, saute onion in butter 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 1 minute. Add the
mushrooms, celery, potatoes and carrots. Reduce heat; cover and  simmer
for 30 minutes or until vegetables are tender. Add cream and  Parmesan
cheese; heat through. Serves 4-6.  SOURCE:* Taste of Home Magazine
Aug./Sept. 94 Posted on GEnie by  R.VEINOT [Lisa & Randy]  Posted to
Digest eat-lf.v097.n116 by Simps  <c.simpson@worldnet.att.net> on May
02, 1997

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