4 c. sliced fresh mushrooms
1 med. onion, chopped
1 clove garlic, minced
2 tbsp. butter
4 c. water
3 1/2 c. chicken broth
2 c. unpeeled, diced new potatoes
1 c. chopped celery
1 c. sliced carrots
2 tsp. salt
1 tsp. marjoram
1 c. shredded Monterey Jack cheese
1 c. snipped parsley

In Dutch oven over medium gas flame, saute mushrooms, onion and garlic in butter until onion is tender. Stir in water, chicken broth, potatoes, celery, carrots, salt and marjoram. Bring to boil over medium high flame; reduce flame and simmer 30 minutes. Turn off flame; stir in cheese and parsley, stirring until cheese melts. Makes 8 to 10 servings.