2 cans chicken broth
1 can beef broth
3 c. water
2 lg. onions, sliced
4 lg. potatoes, diced
2 c. celery, chopped
8 mushrooms, sliced
1/2 c. parsley
1/3 c. butter
1/3 c. flour
Salt & pepper to taste
6 oz. Swiss cheese, shredded

Combine broth, water, onions, potatoes, celery, mushrooms and parsley. Cover, simmer 30 minutes until tender. Melt butter in skillet; add flour. Mixture to soup and stir until thick. Add salt and pepper. Sprinkle with shredded cheese when ready to serve. Serves 4-6.