Mushroom Chowder

1/2 cup Onion, chopped
1/4 cup Butter or Margarine
2 tbsp All-Purpose Flour
1 tsp Salt
1/2 tsp Pepper
3 cups Chicken Broth
1 lb Fresh Mushrooms, sliced
1 cup Celery, chopped
1 cup Potatoes, peeled and diced
1/2 cup Carrots, Chopped
1 can Cream of Mushroom Soup
1/4 cup Parmesan Cheese, grated

In large stock pot, saute onion and butter until tender. Add flour, salt and pepper. Stir until mixture forms a smooth paste. Gradually add broth, stirring constantly.

Bring to boil. Cook and stir for 1 minute. Add the mushrooms, celery potatoes and carrots. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.

Ad cream of mushroom soup and Parmesan. Heat through.