1/2 lb. fresh mushrooms, sliced
1/4 c. chopped green onions
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. sugar
1/3 c. dry non-fat milk
1 (10 3/4 oz.) can condensed chicken broth
1 c. water
2 tsp. Worcestershire sauce

Cook mushrooms and onions in butter in 2 or 3-quart saucepan for 5 to 6 minutes, stirring frequently. Add flour and sugar, stir until blended into drippings. Add dry milk, chicken broth, water, and Worcestershire sauce. Heat to simmering, stir occasionally. Serves 4 to 6.