Potato Soup by Sandy Delaney

1 cup fresh mushrooms, sliced
1 small onion, chopped
2 1/2 cups potatoes, diced
3 tablespoons butter
2 1/2 tablespoons flour
2 cups milk
2 1/4 cups chicken broth
1 tsp. Worcestershire sauce
1 tablespoon lemon juice
1 tsp fresh parsley chopped
1 tsp. salt (or to taste)
1 tsp. pepper

In large pan, saute mushrooms and onions in butter and olive oil. Add potatoes, milk, flour and broth. Stir and bring to boil, reduce heat immediately and add remaining ingredients. Cook at low heat about 35-45 minutes.