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

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 then stir in flour. Stir constantly over medium heat until mixture turns golden brown. Add to simmering soup. Stir until soup bubbles and thickens. Season to taste. Serve in bowls sprinkled with cheese and parsley on top. Serves 6.