| | Directions | | Melt butter in large saucepan or pot. Sauté onion until tender. Stir in flour to make a roux, cooking and stirring until golden. Add salt, pepper, water and vegetables. Bring to boil. Reduce heat, cover and simmer until vegetables are tender. Stir in cream and Parmesan. Makes small pot of soup - consider doubling. |
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| Ingredients | | - |  | 1/2 cup chopped onion |
| - | | 1/4 cup butter or margarine |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 3 cups water |
| - | | 1 pound fresh mushrooms, sliced |
| - | | 1 cup celery, chopped |
| - | | 1 cup potatoes, diced |
| - | | 1/2 cup carrots, chopped |
| - | | 1 cup light cream (half & half) |
| - | | 1/4 cup grated parmesan |
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