1 pound fresh mushrooms (your choice)
1/2 cup butter
1/2 cup chopped onion
1 cup diced potatoes
1 cup finely chopped celery
1/2 cup diced carrots
1 3/4 teaspoons salt – or to your taste
1/4 teaspoon ground black pepper
1 tablespoon flour
2 tablespoons cold water
3 cups chicken stock (I use my own but canned or carton is fine)
1 cup milk or light cream (I use cream)
1/4 cup grated Parmesan cheese


Rinse, pat dry and slice the mushrooms. Set them aside.

In a large saucepan heat butter, add onions and saute’ until golden. Add mushrooms, vegetables, salt and pepper. Cover and simmer 15 to 20 minutes or until vegetables are tender.

Combine flour with cold water; slowly stir into vegetable mixture. Add chicken stock; simmer 10 more minutes. Right before serving, stir in milk and cheese. Heat slowly, just until hot. Do NOT boil. Sprinkle on the additional Parmesan and Enjoy!
Serves 6

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