| | Directions | | In stock pot, sauté onions in butter until soft. Add mushrooms, potatoes, celery, carrots, and salt. Cover and simmer 15 to 20 minutes or until vegetables are tender. Combine flour with cold water; slowly stir into vegetable mixture. Add stock; simmer 10 more minutes. Just before serving, stir in milk and cheese. Heat only until hot. Do not boil. Sprinkle with extra Parmesan cheese. Serves 6. |
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| Ingredients | | - |  | 1 pound fresh mushrooms, sliced |
| - | | 1/2 stick butter |
| - | | 1/2 cup onions, chopped |
| - | | 1 cup potatoes, diced |
| - | | 1 cup celery, finely chopped |
| - | | 1/2 cup carrots, diced |
| - | | 1 teaspoon Salt |
| - | | 1 tablespoon flour |
| - | | 2 tablespoons cold water |
| - | | 3 cups chicken or vegetable stock |
| - | | 1 cup Milk or light cream |
| - | | 1/4 cup grated Parmesan cheese |
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