4 lbs. mushrooms
1/2 lb. butter
1 bottle 1/5 burgundy wine
1 1/2 tbsp. Worcestershire sauce
1 tsp. dill weed
1 tsp. ground pepper
2 sm. cloves garlic, minced
2 c. boiling water
3 beef bouillon cubes
3 chicken bouillon cubes

Combine and bring to boil. Simmer for 5-6 hours, then simmer uncovered 3-5 hours. Serve hot in chafing dish with toothpicks.