Mushroom Potato Soup - cooking recipe

Ingredients

1/2 lb. mushrooms, chopped
1 small onion, minced
1 tbsp. margarine
3 Tbsp. flour
2 medium potatoes, peeled and cubed
2 tsp. Worcestershire sauce
1 Tbsp. lemon juice
2 tsp. salt
dash of pepper
chopped chives

Preparation

In Dutch oven, cook mushrooms and onion in margarine 5 minutes.
Stir in flour, cook 2 minutes more.
Gradually add 5 cups water, cook, stirring, until mixture thickens and boils.
Add remaining ingredients except chives.
Cover, simmer 45 minutes or until potatoes are tender.
Garnish with chopped chives.
Makes 8 servings, about 50 calories each.