Chop onions, celery, and mushrooms and saute in in olive oil in 5-qt. pan until semi-soft. (I normally use less celery, but recipe can be changed to use whatever vegies you have on hand.).

Add flour and stir well. Then add broth, milk, and water a little at a time so the soup does not cool too much.

Chop potatoes and carrots and add to soup.

Simmer until done. Season with salt, pepper, and any other desired seasonings.