1/2 lb. mushrooms, chopped
1 sm. onion, minced
1 tbsp. butter
3 tbsp. flour
2 med. potatoes, peeled & cubed
2 tsp. Worcestershire sauce
1 tbsp. lemon juice
2 tsp. salt
Dash of pepper
Chives, chopped

In large, heavy, non-stick kettle or Dutch oven, cook mushrooms and onion in butter 5 minutes. Stir in flour and cook two minutes more. Gradually add 5 cups water; cook, stirring until mixture thickens and boils. Add remaining ingredients except chives. Cover and simmer 45 minutes or until potatoes are tender. Garnish with chopped chives. 8 servings - 50 calories each.