1/2 lb. mushrooms, chopped
1 sm. onion, minced
1 tbsp. butter
3 tbsp. flour
2 med. potatoes, peeled and cubedtsp. Worcestershire sauce
1 tbsp. lemon juice
2 tsp. salt
Dash of freshly ground pepper
Chopped chives

In a large, heavy, non-stick kettle, cook mushrooms and onion in butter 5 minutes. Stir in flour and cook 2 minutes more. Gradually add 5 cups water and cook, stirring until thickens and boil. Add remaining ingredients, except chives. Cover and simmer 45 minutes or until potatoes are tender. Garnish with chives. Makes eight 50 calorie servings.