1 c. (about 1/4 lb.) mushrooms
2 tbsp. butter
2 tbsp. flour
2 c. water
2 chicken bouillon
1/2 tsp. salt
1/2 tsp. white pepper
Dash of Worcestershire sauce
1 can evaporated milk

Saute sliced mushrooms in butter and a little oil. Add flour and cook until shine has gone. Add boiling water and bouillon-Worcestershire sauce. Cook until slightly thickened. Let cool slightly. Add can of evaporated milk. Don't cook after that. Serves 4 to 6.