1 1/2 c. chopped fresh mushrooms
12 oz. pkg. frozen shredded hash browns
1/2 c. sliced green onions (including tops)
1/2 c. chopped celery
1/4 c. butter
1 lg. onion, chopped
2 1/4 c. water
2 chicken bouillon cubes
1 1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. flour
1 qt. milk
8 oz. carton half & half

Saute mushrooms, all onions and celery in butter. Add potatoes, water, bouillon cubes, salt and pepper. Cover and simmer 20 to 25 minutes or until vegetables are tender. Add flour to a small amount of milk to make a paste. Add paste, remaining milk and half and half to potato mixture. Cover and simmer for a few minutes, stirring often, until heated through. Garnish with parsley.