HOT MUSHROOM DIP ESPECIAL

1 lb fresh morels (or any other species) 6 Tbl butter or margarine
1 Tbl lemon juice
2 Tbl minced onion
1 lb. carton sour cream (may use low-fat sour cream)
2 tsp chicken bouillon granules (or 2 cubes dissolved) Note: vegetable bouillon may be used if desired salt and pepper to taste
2 Tbl soft butter or margarine
2 Tbl flour

Chop mushrooms quite fine and sauté in pan with butter and lemon juice; let simmer 5 to 10 minutes. Add onions, sour cream, bouillon granules, salt, and pepper; simmer 5 to 10 minutes more. Make a paste of remaining butter and flour; add to hot mixture; and stir until thickened. Serve hot, in fondue pot or chafing dish, with chips, crackers, or fresh vegetables. (Note: if thickened with seasoned bread crumbs and fresh dill added, this may be used as filling for Mushroom Squares. Use crescent-roll dough; pat the dough into a small 9-inch pan; spread filling; and cover with more dough. Bake according to instructions on pan. Cut into squares and serve hot.)