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3 lb. fresh sm. mushrooms
1 sm. onion, chopped
1/4 c. butter or margarine
1/2 c. all-purpose flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 c. butter or margarine
1/4 tsp. garlic powder
2 1/2 c. chicken stock
1 c. sour cream
1 tbsp. tomato sauce or ketchup
1 tbsp. sherry

Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes. This may need to be done in 2 batches. Add more butter if needed. Turn into 2 quart casserole. Put remaining butter into frying pan. Mix in flour, salt, pepper and garlic powder. Stir in chicken stock, sour cream, tomato sauce and sherry. Heat and stir until it boils and thickens. Pour over mushrooms. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. Serves 8. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water.