1 1/4 cups chicken broth
3 Tbls. cornstarch
1 tsp. ground sage
10.75 oz. can condensed cream of onion soup
10.75 oz. can condensed cream of chicken soup
10.75 oz. 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 a blender, combine broth, cornstarch, and sage.
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.