1 can (4 oz.) sliced mushrooms, drained
1 c. sliced celery
2 tbsp. butter
1 can Campbells beef soup
1 can Campbells old fashioned vegetable soup
1 soup can water
1 1/2 c. cubed, cooked beef
1 c. biscuit mix
1/3 c. milk
1 tbsp. chopped parsley
1/8 tsp. thyme leaves, crushed

In large saucepan, brown mushrooms and cook celery in butter until tender. Add soups, water and beef; bring to boil. Meanwhile, combine biscuit mix, milk, parsley and thyme. Drop 5 to 6 spoonfuls on boiling soup, reduce heat. Cook uncovered over low heat 10 minutes. Cover, cook 10 minutes more. Makes about 6 cups.