1 1/2 c. sliced fresh mushrooms
2 tbsp. finely chopped onion
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 qt. milk
2 chicken bouillon cubes
1/2 to 1 tsp. Worcestershire sauce

In large saucepan, saute mushrooms and onions in butter until tender. Blend in flour, salt and pepper. Gradually add milk, bouillon cubes and Worcestershire sauce. Cook over medium heat, stirring constantly until thick. Sprinkle with chives, if desired. Makes 6 servings.