Mushroom And Potato Chowder - cooking recipe

Ingredients

1/2 c. chopped onion
1/4 c. butter or margarine
2 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. 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

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.
Yield: 4 to 6 servings.