1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 tablespoons butter
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, Cheddar cheese, Swiss cheese, onion, green bell pepper, celery, green bell pepper, celery, mushrooms, cheese, basil, rosemary, sage, salt, garlic powder, oregano, basil, thyme, marjoram, butter, milk and oregano mixture. Mix until well blended.
Pour soup into a large saucepan and bring to a boil. Reduce heat, cover and simmer for 30 minutes.