4 slices bacon
8 oz. (3 c.) fresh mushrooms, chopped
1 clove garlic, minced
1/2 med. onion, chopped
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. cream cheese, cubed
2 tsp. Worcestershire sauce
1 tsp. soy sauce
1/2 c. sour cream

Cook bacon until crisp; drain. Reserve 3 tablespoons of drippings. Crumble bacon, set aside. Cook mushrooms, onion, garlic in reserved drippings until tender. Stir in flour, salt and pepper. Add cream cheese, Worcestershire sauce and soy sauce. Heat and stir until cream cheese is melted. Stir in sour cream and bacon. Heat in one or two oven proof bowls. Makes 2 1/2 cups.