Potato-Mushroom Chowder
Source: Inez Willenborg

1/2 cup chopped onions
1/4 cup butter
2 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1/2 lb fresh mushrooms, sliced
1 cup chopped celery
2 cups diced potatoes
1/2 cup chopped carrots
1 cup light cream
1/4 cup grated parmesan cheese

Saute onion in butter; add flour and seasonings. Slowly add water, stirring. Bring to a boil, cook 1 minute. Add remaining ingredients, reduce heat and simmer for 30 minutes. Add cream and cheese; heat through.