Mushroom Chowder

 I love mushrooms.  I am always on the lookout for new mushroom recipes.  I came across this one in one of my cookbooks and wanted to give it a try.  It's been awhile since I made it, but it was very good and am looking forward to making it again.  I hope you enjoy it!

Mushroom Chowder

1 pound fresh mushrooms

1/2 cup butter or margarine

1/2 cup chopped onions

1 cup diced potatoes

1 cup finely chopped celery

1/2 cup diced carrots

1 3/4 tsps salt

1/4 tsp black pepper

1 Tbsp flour

2 Tbsps cold water

3 cups chicken stock

1 cup milk or light cream

1/4 cup grated Parmesan Cheese

Rinse, pat dry and slice mushrooms; set aside.  In a large saucepan, heat butter.  Add onions and sauté until golden brown.  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.  Just before serving, stir in milk and cheese.  Heat only until hot.  Do not boil.  Sprinkle with additional parmesan.  Serves 6.