1 lg. onion
1 can mushrooms, drained (any size)
1 (11 oz.) can tomato juice
1 can tomato soup
1 can water
1 tsp. basil
1 tsp. thyme
1/2 tsp. oregano
Mozzarella cheese, shredded, to taste

Saute onion in butter in a large heavy kettle and add mushrooms. Add all other ingredients except for cheese. Simmer about 10 minutes. Spoon soup into oven proof bowls and sprinkle with cheese. Put under the broiler until cheese melts. Serve with garlic toast.