4 lg. onions, thinly sliced
3/4 c. butter
1 can beef bouillon
4 soup cans water
4 bouillon cubes, beef
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. fresh mushrooms, sliced
6 slices whole wheat bread, toasted
6 slices Mozzarella cheese

Brown onions and mushrooms in butter until lightly browned. In a large pot combine all ingredients except bread and cheese. Simmer for 2 to 3 hours until onions and mushrooms are tender. In individual bowls add cube of cheese, soup and top with bread chunks and a slice of cheese. Serve. May be frozen. Add bread and cheese when ready to serve.