1/2 lb. fresh mushrooms
3 tbsp. butter
1 sm. onion, finely chopped
3 tbsp. flour
5 c. boiling water
2 c. raw potatoes, cubed
1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. Worcestershire sauce
2 tbsp. parsley, chopped
3 tbsp. lemon juice
Sour cream
Parsley to garnish

Clean mushrooms, remove stems and chop; slice mushroom caps. Saute mushrooms and onions in hot butter in a 4 quart pan until lightly browned. Add flour and stir continually until flour is light brown. Gradually add water and stir until blended. Add potatoes, salt, pepper, Worcestershire sauce, parsley and lemon juice. Cover and cook for 30 minutes over low heat. Serve hot, topped with sour cream and sprinkle with parsley. Serves 8.