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Melt butter in 4-qt. saucepan over medium heat; add onion, celery, parsnip, garlic and thyme, cover and cook 4 -5 minutes until translucent and just beginning to brown. Stir in wine; cook until almost absorbed. Add 1 1/2 cans chicken broth, potatoes and 2* teaspoons mustard; bring to a simmer and cook 25 minutes until all vegetables are very tender. Cool 15 minutes.
Add half the soup to blender, start on low and blend, increasing speed slowly to high, until smooth. Transfer to bowl and repeat with remaining soup. Return soup to saucepan.
With fork, whisk flour into remaining half can of broth until smooth; stir into soup, bring to a boil and cook, stirring, 1 full minute.
Remove from heat, stir in cheese until melted and serve.
*Start with 2 teaspoons, add last teaspoon along with flour after tasting for a more pronounced mustard flavor. This soup can be made ahead and refrigerated. Reheat over medium heat, stirring occasionally, just until hot.
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