1 bunch green onions, chopped with tops
1/2 c. butter
3 (4 oz.) cans mushrooms, reserve liquid
2 tbsp. flour
3 (8 oz.) cartons sour cream
Dash of sherry or white wine
Salt & pepper to taste
1 tsp. dill weed

Brown green onions slightly in butter. Add the drained mushrooms and flour. Mix into a paste. Add the mushroom liquid and stir. Add sour cream, sherry and seasonings. Stir until hot and well blended. Serves 12. This is good for sauce for omelets or fondue or as a dip with bread sticks.