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

In a kettle or large saucepan, combine broths, water, onions, potatoes, celery, and mushrooms. Cover and simmer 30 minutes or until potatoes are tender. In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown. Add to simmering soup. Stir until soup bubbles and thickens. Season to taste. Spoon into bowls and sprinkle with cheese and parsley. Serve with slices of dark bread.