Cheese Mushroom Soup

This soup was served at the First Epiphany Bazaar and has been a family favorite ever since. It is much easier if you have a food processor. Just chop and shred and slice in the order given in the recipe You don't even have to wash the processor between ingredients.

6 Tbsp. margarine

1 small onion, chopped

1/2 lb. mushrooms, sliced

4 Tbsp. flour

3/4 tsp. dry mustard

2 beef bouillion cubes dissolved in

2 cups water

2 cups milk

2 cups medium cheddar, shredded

1 carrot shredded

3 Tbsp. fresh parsley, minced

Salt and pepper to taste

Melt margarine in a 4-qt. pan set over med. heat. Add onions and mushrooms. Cook, stirring occasionally until onion is limp and mushroom liquid evaporates. Stir together the flour and mustard; stir into mushrooms. Gradually stir in bouillion. Bring to a boil, stirring until thickened. Remove from heat and stir in milk. If making ahead, cover and chill at this point. Before serving, reheat, remove from heat, and stir in cheese until melted. Season to taste. Garnish with shredded carrot and parsley.