Mushroom and Potato Chowder

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]