Description Edit

Yield: 2 cups


Directions Edit

  1. In a saucepan, sauté onion, mushrooms and parsley in ¼ cup broth until vegetables are tender.
  2. Combine cornstarch, pepper and ½ cup of broth; stir until smooth.
  3. Add to pan with the remaining broth.
  4. Bring to a boil, stirring occasionally;.
  5. Boil for 2 minutes.

Nutritional information Edit

Per serving:

  • 19 calories | 28mg sodium | 2mg cholesterol | 3g carbohydrate | 1g protein | 1g fat
  • Diabetic exchanges: One ¼ cup serving equals a free food

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