1 lg. Bermuda onion
1 stalk celery
1 carrot
1 med. potato
1 cabbage wedge
2 lg. fresh mushrooms
2 heaping tsp. beef bouillon
1 tbsp. butter
Salt and pepper to taste
Cornstarch or flour to thicken
cheese, preferably Swiss or mozzarella

Dice onion and all vegetables. Cover with water in medium saucepan. Add butter, salt and pepper and bouillon. Simmer until tender. Thicken soup with flour or cornstarch. When soup is tender, ladle in oven proof soup bowls. Place thick slices of French bread (toasted) on top of sou and sprinkle or lay slice of cheese on top. Brown about 20 minutes.