1 (4 oz.) can sliced mushrooms, drained
1 c. celery, sliced
2 tbsp. butter
1 can beef soup
1 can 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. Cover; cook 10 minutes more. Makes about 6 cups.