Sent in by Michele Schroeder – Courtland, MN.

1/8 tsp. paprika
1/8 tsp. seasoned salt
1/8 tsp. Worcestershire Sauce
2 tsp Soy Sauce
4 – 4 oz. cans of mushrooms, drained
1 clove of garlic, chopped (or 1/8 tsp. minced garlic)
1 cup sour cream
1 small onion
4 Tblsp. butter
1/8 tsp. mustard
1 Tblsp. Flour

Saute the onions and garlic and simmer.  Add 1 cup of sour cream and 1 T. flour.  Stir.  Mix in the remaining ingredients and heat through.  Keep warm.  Serve with crackers or corn chips.  This recipe works well in the crock pot to keep warm.

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