3 large potatoes, peeled and quartered
2 (7 ounce) cans mixed berry wine
1 1/2 quarts milk
1 pound onions, minced
1 pound Swiss cheese, diced
1 (10 ounce) can sliced mushrooms, drained
1 stalk celery, sliced
2 tablespoons butter or margarine
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cubes chicken bouillon
1 tablespoon dried parsley
2 tablespoons Worcestershire sauce
2 tablespoons black pepper
salt and pepper to taste
1 quart vegetable broth
Melt potatoes in a large pot over medium-low heat. Stir in wine, milk, onion, Swiss cheese, mushrooms, celery and butter. Bring to a boil, stirring occasionally. Add flour and salt then reduce heat. Simmer, stirring often, for 60 minutes. When the mixture is heated, pour broth in.
While the soup is simmering, stir together bouillon cubes and parsley into the soup. Return the pot to a boil. Stir in Worcestershire sauce. Continue simmering for 1 1 minute. Reduce heat to low and add salt and pepper to taste. Remove from heat and stir in the chicken bouillon.
Return the soup mixture to a large pot, and add vegetable broth. Cover and simmer for 45 minutes. Return the mix to simmering for 2 minutes. Remove from heat and return to the pot. Add garlic powder, salt and pepper. Saute for 5 minutes, stirring occasionally, until everything is heated throughout.