1/2 c. chopped onion
1/2 c. melted butter
1 lb. mushrooms, sliced
1 c. diced potatoes
1 c. chopped celery
1/2 c. diced carrots
1 tsp. salt
1/4 tsp. pepper
1 tbsp. flour
2 tbsp. water
3 c. chicken stock
1 c. milk
Parmesan cheese

Saute onion in butter. Add vegetables, salt, pepper and cover. Simmer 15-20 minutes until vegetables are tender. Combine flour and water. Mix until smooth. Stir into vegetable mixture. Add chicken stock and simmer 10 minutes. Stir in milk and 1/4 cup Parmesan cheese. Cook over low heat until thoroughly heated (do not boil). Sprinkle each serving with additional Parmesan cheese.