3 oz. can mushrooms
1 bouillon cube
2/3 c. boiling water
2 tbsp. butter
2 tbsp. flour
1/2 c. dairy sour cream
2 tsp. Worcestershire sauce

Drain 1 (3 oz.) can mushrooms and chop up small. Dissolve bouillon cube in boiling water. In a small saucepan, melt 2 tablespoons butter over low heat. Blend in 2 tablespoons flour. Add bouillon mixture all at once. Mix well. Cook quickly, stir constantly until mixture is thickened and bubbly.

Stir in 1/2 cup sour cream, mushrooms and Worcestershire sauce. Heat through. Serve hot with beef fondue, steak, and hamburgers. Makes 1 1/3 cups.