This sauce can be used over cooked chicken, fish, or lamb.

2 tbsp. butter
1 c. thinly sliced mushrooms
1/4 c. chopped onion
2 tbsp. all-purpose flour
1 chicken bouillon cube
1 tsp. salt
1 1/2 tsp. curry powder
1 c. skim milk
1 c. water
1 c. finely diced red apple with skin
1 1/2 tbsp. dried parsley or 1/2 c. minced fresh parsley

Melt butter and add mushrooms and onion; saute until onion is tender, stirring frequently. Stir in the flour, bouillon cube, salt, and curry powder; mix well. Add milk and water gradually, stirring until smooth. Add apple and parsley; boil gently until mixture is thick and apples are tender but not mushy. 8 servings. 1 serving: 1/4 cup. Food Exchanges per serving: 1 Vegetable Exchange, plus 1/2 Fat Exchange.