Mushroom Potato Chowder

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MUSHROOM AND POTATO CHOWDER

1 cup Chopped onion 1/2 cup Butter or margarine 6 tablespoons All-purpose flour 2 +1/2 teaspoon Salt 1+1/2 teaspoon Pepper 6 cups Water 2 pounds Fresh mushrooms -- sliced 2 cups Chopped celery 3 cups Diced peeled potatoes 2 cups Light cream 1/4 cup Grated Parmesan cheese In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.