Cheese-Topped Soup

2 c. chopped onion
3 1/2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
1 c. diced fresh mushrooms
6 c. water
1 Tbsp. beef bouillon powder
1 tsp. salt
1 tsp. chicken bouillon powder
1/4 tsp. pepper
1/3 c. butter or margarine
1/3 c. all-purpose flour
1 1/2 c. grated medium Cheddar cheese (or your favorite)

Combine onion, potatoes, carrots, celery, mushrooms, water and bouillon powders in large pot or Dutch oven. Bring to a boil. Reduce heat. Cover. Simmer for about 35 minutes until vegetables are tender. Melt margarine in small saucepan. Mix in flour, salt and pepper until smooth. Heat and stir until golden. Stir into vegetable mixture until boiling and thickened. Sprinkle individual servings with cheese. Makes 10 cups.