Swiss Potato And Cheese Soup - cooking recipe

Ingredients

2 (10 3/4 ounce) cans condensed chicken broth
1 (10 3/4 ounce) can condensed beef broth
3 cups water
2 large onions, sliced
2 cups celery, sliced
4 large potatoes, diced
8 mixed mushrooms, sliced
1/3 cup butter
1/3 cup flour
salt and pepper
6 ounces emmenthaler cheese, shredded (swiss)
1/3 cup chopped parsley

Preparation

In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
Add to simmering soup.
Stir until soup bubbles and thickens.
Season to tase with salt and pepper.
Spoon into bowls and sprinkle with cheese and parsley.