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.