3 onions, chopped
1 c. sliced mushrooms
3 c. cooked celery
2 c. chicken broth
2 tsp. soy sauce
2 tsp. cornstarch
Water
1 c. mung bean sprouts
4 c. cooked brown rice

Put a little water in a skillet and saute the onions until cooked. Add the mushrooms and celery; cook a little more. Stir in the broth and soy sauce; bring to a boil. Mix the arrow root with a little water until smooth and pour into the onion mixture. Add the sprouts. Serve over brown rice. 4 servings.