Swiss Potato and Cheese Soup

• (10 3/4 ounce) cans condensed chicken broth↗2
• (10 3/4 ounce) can condensed beef broth↗1
• cups water↗3
• large onions, sliced↗2
• cups celery, sliced↗2
• large potatoes, diced↗4
• mixed mushrooms, sliced8
• cup butter↗1⁄3
• cup flour↗1⁄3
• salt and pepper
• ounces emmenthaler cheese, shredded (swiss)↗6
• cup chopped parsley1⁄3

Step-by-step instructions

1. 1

   In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.

2. 2

   In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.

3. 3

   Add to simmering soup.

4. 4

   Stir until soup bubbles and thickens.

5. 5

   Season to tase with salt and pepper.

6. 6

   Spoon into bowls and sprinkle with cheese and parsley.