1 lb. fresh mushrooms
1/4 c. butter
1/2 c. chopped onion
1 c. diced potatoes
1 c. finely chopped celery
1/2 c. diced carrots
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. water
1 tbsp. flour
1 c. milk
1/4 c. grated Parmesan cheese

Rinse, pat dry, and slice mushrooms; set aside.

In large saucepan, heat butter; add onion and saute until golden. Add reserved mushrooms, potatoes, celery, carrots, salt, pepper, and water. Cover and simmer 15-20 minutes or until vegetables are tender.

Combine flour with 2 tablespoons cold water. Slowly stir into vegetable mixture. Just before serving, stir in milk and cheese. Heat only until hot. Do not boil.