- In a soup pot, melt butter and saute onion until tender.
- Add in the vegetables and 2 1/2 cups of the water. Cook over medium for about 5 minutes until the vegetables are tender.
- In a bowl whisk the milk and flour together and add it to the pot followed by the remaining 2 cups of water along with the bouillon, sage, salt and pepper. Simmer until thick.
- Mix the the Parmesan cheese until melted and serve. Serves 4-5.