4 large baking potatoes, skinned, peeled and cubed
2 tablespoons butter
1 cup unbaked sliced mushrooms
2 tablespoons lemon juice
1 1/2 tablespoons dry white wine
2 tablespoons Worcestershire sauce
2 teaspoons meat broth
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Pierce each one in 2 scales; place on a baking sheet. Let stand 15 minutes.
In a medium saucepan over medium heat, cooking 8-10 minutes , add mushrooms and lemon juice; cook 5 minutes until tender. Stir in onion soup and heat through. Add broth and cook to desired consistency. Season with Worcestershire sauce and salt and pepper to taste. Stir in potatoes and pour over onions.
Bake 30 to 40 minutes or until a knife inserted in thickest pieces comes out clean. Cool before serving.