Ingredients:
1/2 cup chopped onion
1/2 cup butter, melted
1 pound fresh mushrooms, sliced
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons water
3 cups chicken stock
1 cup milk
1/4 cup grated Parmesan cheese
Procedure:
1. In Dutch oven, saute onion in butter until tender.
2. Add vegetables, salt, and pepper.
3. Cover and simmer for 15 minutes.
3. Mix flour and water until smooth, and stir into vegetable mixture.
4. Add chicken stock and simmer 10 minutes.
5. Stir in milk and Parmesan cheese. Cover and heat.
6. Garnish each serving with additional Parmesan cheese, if desired.
Serves six people.
