Cream of Potato Mushroom Soup

Cream of Potato & Mushroom Soup
1 med. onion - chopped1 med carrot- chopped1/4 cup celery - chopped2 Tbls. butter OR margarine4 med. potatoes - peeled, diced1 cup vegetable broth or water1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley1/4 tsp. ground thyme1/2 tsp garlic powder or 2 cloves minced salt and pepper - to taste1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
-In a 2-quart saucepan over medium-high heat, cook onions, carrots and celery, mushroomsin butter until soft.-Add potatoes, parsley, thyme, garlic powder, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.-Stir milk/flour mixture into the saucepan.-Potatoes and vegetables will cook down and thicken the soup-Simmer soup, stirring often, until thickened.

PS can add 1 cup canned/frozen corn

From - Chefmom