Swiss Potato and Cheese Soup

We got this recipe way back in the late 70's or early 80's.....My twin brother and family were visiting us in Arizona and he and his wife made this soup for us. He had forgotten all about it until one day, many years later, we made this for him and reminded him of the story. It's now a favorite recipe for his daughter!

2 (10 3/4) oz cans condensed chicken broth

1 (10 3/4) oz cans condensed beef broth

4 large potatoes, peeled and diced

3 cups water

2 cups sliced celery

8 sliced mushrooms

2 large onions, sliced

1/3 cup butter

1/3 cup flour

salt and pepper

1/3 cup fresh parsley

2 cups grated Emmentnaler cheese (can use Swiss or Jack)

In large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 10 minutes or till potatoes are tender.

In small skillet, melt butter and stir in flour. Stir constantly over medium heat until golden brown. Add to soup. Cook until is bubbles and thickens, season to taste with salt and pepper. Sprinkle with cheese and parsley.

Variation: Add to broth at beginning, 1 pound browned and diced breakfast steak. Towards end, add a 6 ounce package of medium egg noodles.

Makes a light dinner for four, served with a salad and a nice loaf of bread.