Mushroom, Cheese Chowder Soup - cooking recipe

Ingredients

1 potato, diced
1 c. sliced celery
1 diced carrot
1 minced onion
1/2 c. minced green pepper
4 Tbsp. butter
2 c. chicken stock
1 c. sliced mushrooms
2 Tbsp. minced parsley
2 c. milk
1/2 c. flour
1/2 lb. grated Cheddar

Preparation

Saute first 5 ingredients in the butter until onion is soft. Add chicken stock and cook until carrots and potatoes are tender. Add mushrooms and parsley at the last few minutes of cooking. Blend flour in cold milk and stir into soup.
Heat to bubbling and melt cheese into it.
Makes approximately 8 servings.