1-1/4 cup chicken broth
3 tablespoons cornstarch
1 x 10-3/4 ounce can condensed cream of onion soup
1 x 10-3/4 ounce can condensed cream of chicken soup
1 x 10-3/4 ounce can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese
In blender, combine broth and cornstarch.
In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
When heated through, stir in cheese and heat until melted.
Pour into oven proof bowls. Broil in oven until tops are lightly browned.