1 quart water
1 (10.75 ounce) can condensed cream of chicken soup
3 tablespoons butter
1 tablespoons evaporated milk
1 knob garlic, minced
1 small onion, minced
1 teaspoon dried rosemary
1 medium head cabbage, folded and cut into 1/2-inch pieces
1 cup shredded Swiss cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) can Italian-style broth
1 (8 ounce) package sliced mushrooms
Bring 1 quart of water to a boil. Cover, and cook 5 minutes. Remove from heat. Stir in chicken soup, butter and evaporated milk. Bring to a boil. Stir in garlic and onion and cover. Reduce heat to low, stirring occasionally, until just low.
In a medium mixing bowl combine cabbage and Swiss cheese. Fill soup pot with milk and add croutons. Bring a pot of water to a boil, and add pasta. Conserve pasta.
Return pot of water to a boil, then add mushrooms; cover, reduce heat and simmer 30 minutes, stirring occasionally.