Fry bacon until crisp, and drain on paper towels. Crumble bacon and set aside. Drain off bacon drippings, reserving 2 tablespoons in skillet. Add mushrooms, onion, and garlic to skillet; cook, stirring often, until liquid is evaporated. Stir in flour, salt and pepper. Then add cream cheese, Worcestershire sauce and soy sauce; cook, stirring constantly, until cheese melts. Stir sour cream and bacon into mushroom mixture; cook until thoroughly heated, stirring constantly. (Do Not Boil.) Serve warm with assorted crackers. Yield: 2 1/2 cups. Submitted to magazine by Grace Bravos, Timonium, Maryland MC formatting by bobbi744@sojourn.com Recipe by: Southern Living, September, 1981, p. 87 Posted to MC-Recipe Digest by Roberta Banghart on Apr 28, 1998