Mushroom and Potato Soup


2 tablespoons butter
1/2 pound mushrooms, chopped
1 onion, peeled and chopped
2 tablespoons flour
5 cups chicken stock
2 potatoes, peeled and chopped
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
Salt and pepper to taste
Chopped chives


Melt butter in soup kettle. Saute mushrooms and onion until tender. Sprinkle in flour and stir until blended. Slowly add stock, stirring until mixture thickens. Add potatoes, Worcestershire sauce, and lemon juice and simmer, partially covered, 20 minutes or until potatoes are tender. Season with salt and pepper to taste. Garnish with chopped chives.


Serves 4-6

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