Mushroom Potato Chowder

1/2 Cup Chopped Onion
1/4 Cup Butter
2 Tbsp Flour
1 tsp Salt
1/2 tsp Pepper
3 Cup Water
1 lb Fresh Mushrooms, sliced
1 Cup Celery
1 Cup Potatoes, cubed
1/2 Cup Carrots
1 Cup Light Cream
1/4 Cup 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 for 1 minute.
Add the mushrooms, celery, potatoes, and carrots.
Reduce heat. Cover and simmer for 30 minutes or until tender.
Add cream and Parmesan Cheese.
Heat through.

For our family of 6 we double this recipe. It is positively divine! :)

~Shannon