2 lb. fresh mushrooms (I usually use 3 or 4 cartons)
1 2/3 c. Burgundy wine
1 c. beef broth
1/4 c. butter
2 tsp. Worcestershire sauce
3/4 tsp. salt
1/2 tsp. dill seed
1/2 tsp. pepper
3 or 4 cloves garlic, minced

In a 4-quart Dutch oven, combine all ingredients. Bring to boiling; reduce heat. Simmer, covered, for 3 hours.