Mushroom and Potato Chowder

• 12 cup chopped onion
• 14 cup butter or 14 cup margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 12 teaspoon pepper
• 3 cups water
• 1 lb mushroom
• 1 cup chopped celery
• 1 cup diced peeled potato
• 12 cup chopped carrot
• 1 cup light cream
• 14 cup grated parmesan cheese

1. In a large kettle, saute onion in butter until tender
2. Add flour, salt and pepper; stir to make a smooth paste.
3. Gradually add water, stirring constantly.
4. Bring to a boil.
5. Cook and stir 1 minute.
6. Add the mushrooms, celery, potatoes, and carrots.
7. Reduce heat.
8. Cover and simmer for 30 minutes or until vegetable are tender.
9. Add cream and parmesan cheese.
10. Remove 1 cup of chowder and puree, then replace in pot.
11. Heat thoroughly and serve.

onion, butter, flour, salt, pepper, water, mushroom, celery, potato, carrot, light cream, parmesan cheese

Taken from www.food.com/recipe/mushroom-and-potato-chowder-211384 (may not work)