Cream of Mushroom Soup

Recipe by: Vera Sampson
Servings: 6

1 1/2 cups sliced fresh mushrooms
2 tablespoons finely chopped onion
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 quart milk
2 chicken bouillon cubes
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce
2 tablespoons chopped chives

In large saucepan sauté mushrooms and onions in butter until tender. Blend in flour, salt and pepper. Gradually add milk, bouillon cubes, catsup and Worcestershire sauce. Cook over medium heat, stirring constantly, until thick. Sprinkle with chives.

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