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Mushroom Chowder

1 cup chopped onion
1/2 cup melted margarine
2 pounds fresh sliced mushrooms
3 cups water
2 cups peeled diced baking potatoes
1 cups diced carrots
3 teaspoons salt
1/4 teaspoon pepper
2 Tablespoons all-purpose flour
4 Tablespoons water
2 cups milk
1/2 cup grated Parmesan cheese

Saute onion in butter in a large saucepan over med-high heat,
stirring constantly, until tender. Add mushrooms and next 6
ingredients; bring to a boil. Cover, reduce heat, and simmer 15-20
minutes or until vegetables are tender.

Combine flour and 2 tablespoons water; stir well. Add to vegetable
mixture; cook, stirring constantly, until thickened. Stir in milk
and cheese; cook just until thoroughly heated stirring frequently
(do not boil). Sprinkle additional Parmesan cheese on top of each
serving. Yields 12 cups.

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