“This is from the 1997 Taste of Home and is credited to Mary Fry. I have not tried it yet but only because when I need it, I can't remember which book it is in. Like everyone else, posting here for safe keeping. Beef broth may be substituted for the chicken broth.”
READY IN:
10mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan over medium heat, saute onion, mushroom and parsley in 1/4 cup of broth until tender.
  2. Combine cornstarch, pepper and 1/2 cup broth, stir until smooth.
  3. Add to saucepan along with remaining broth.
  4. Bring to a boil, stirring occasionally.
  5. Boil for 2 minutes.

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