Mushroom Chowder

1 lb. 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 tsp. salt or to taste
1/4 tsp. ground black pepper
1 Tbs. flour
2 Tbs. 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 saute until golden brown. Add mushrooms,
vegetables, salt and black 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.