1/2 cup Chopped onion
1/4 cup Butter or margarine
2 tablespoons All-purpose flour
1 teaspoon Salt
1/2 teaspoon Pepper
3 cups Water
1 pound Fresh mushrooms — sliced
1 cup Chopped celery
1 cup Diced peeled potatoes
1/2 cup Chopped carrots
1 cup Light cream
1/4 cup Grated Parmesan cheese
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]