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Mushroom Fondue Sauce

Drain 3 oz can mushrooms. Mince finely. Dissolve 1 beef bullion cube in 2/3 cup boiling water. In a small pan melt 2 Tbsp of butter. Blend in 2 Tbsp flour. Add bullion all at once. Mix well. Cook quickly stirring constantly until mixture is thick and bubbly. Stir in ½ cup sour cream, mushrooms, plus 1 tsp Worcestershire sauce. Heat thoroughly.