1 c. butter
6 tbsp. plain flour
2 1/2 c. milk
1/2 lb. processed cheese, diced
1 lb. fresh mushrooms, chopped
3 tbsp. butter
1 can tomato soup
1 tbsp. Worcestershire sauce
Salt and pepper
8 hard boiled eggs, sliced

1. Melt butter in saucepan, remove from heat and stir in flour. Return to heat and cook over a low heat, stirring constantly for one minute.

2. Slowly add the milk, stirring continuously, until thickened and smooth. Pour into the top of a double boiler.

3. Add the cheese and cook over simmering water until the cheese is melted.

4. Saute the mushrooms in the butter.

5. Add the mushrooms to the cheese sauce, with the tomato soup, Worcestershire sauce, salt and pepper to taste and the eggs. Heat through and serve over hot cooked rice.