Mushroom Potato Soup



Mushroom Potato Soup

1/2 lb mushrooms, chopped
1 sm. onion, minced
3 tablespoons flour
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 tablespoon butter
2 med. potatoes, peeled and cubed
dash of pepper
Chopped chives
In a large heavy Dutch oven cook mushrooms and onion in margarine 5 minutes. Stir in flour and cook 2 minutes more. Gradually add 5 cups of water. Cook stirring until mixture thickens and boils.
Add remaining ingredients except the chives. Cover and simmer 45 minutes or until the potatoes are tender. Garnish with chives. Tip: To make potato soup omit the mushrooms. Makes 8 servings.
Recipe circa 1977