Ingredients
1/2 cup chopped onion1/4 cup butter, cubed2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon pepper3 cups water1 pound fresh mushrooms, sliced1 cup chopped celery1 cup diced peeled potatoes1/2 cup chopped carrots1 cup half-and-half cream1/4 cup grated Parmesan cheese
Preparation
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 for 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.
