1/2 cup chopped onion

1/4 cup butter or margarine

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

2 4 oz cans sliced mushrooms -- drained

1 cup chopped celery

2 cups diced peeled potatoes

1 cup chopped carrots

2 cups milk

1/4 cup grated Parmesan cheese

In a skillet, saute onion and celery in the 1/4 cup margarine until the onion i s translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots. Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low tur n to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.

Shortcut: Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 t o 3 hours.