1/2 c. finely chopped onion
1/2 c. finely chopped mushrooms
2 T. chopped, fresh parsley
2 c. reduced beef or chicken broth, divided
2 T. cornstarch
pinch of pepper
Sauté onion, mushrooms and parsley in a 1/4 cup of broth. Combine pepper, cornstarch, and 1/2 cup of broth; stir until smooth. Add to pan with remaining broth. Bring to boil and cook for 2 minutes, stirring occasionally. Makes 2 cups.
Norma Francel, Edwardsburg
