Recipe - Hot Mushroom Dip

24 ounce Fresh mushrooms, cleaned and
hand chopped
4 tablespoon Butter
1 tablespoon Flour
1 cup Sour cream
2 tablespoon Lipton Onion Soup mix
1 cup Shredded yellow cheddar

Chop mushrooms fine. In large skillet, melt butter and saute onions until
they render their liquid and much of it evaporates. Sprinkle the flour and
stir in. Remove from heat and cool 10 minutes. Stir in sour cream and
crushed onion soup powder. Turn into a 9" pieplate or quiche dish. Sprinkle
with cheddar. This much may be done up to 24 hours ahead. Before serving,
bake 25 minutes at 375 degrees. Allow to cool and set up 10 minutes before
serving. Serve with toasted pita triangles or melba rounds. Posted to
Kitmailbox Digest by GAdams1350@aol.com on Apr 6, 1997