12 radishes
4 sm. onions
2 cans chicken broth
1 can water
1 bay leaf
3 tbsp. butter
3 tbsp. flour
2 c. half and half milk
1 tbsp. Worcestershire sauce
Salt and pepper

Cook radishes and onions in chicken broth and 1 can water with bay leaf until radishes are soft. Remove the bay leaf. Put radishes and onions in blender and puree. Return to broth.

In separate pan melt butter, add flour and cook about 1 minute. Slowly add milk, stirring until smooth. Add radish mixture, Worcestershire sauce, salt and pepper. Serve hot.