2 tbsp. butter
4 tbsp. minced onion
1 c. whole button mushrooms
1 1/2 c. shredded, cooked chicken
1 c. diced celery
1 1/2 c. beef broth
2 tbsp. soy sauce
1 tbsp. sugar
3 tbsp. cold water
1 1/2 tbsp. corn starch

Brown onions and mushrooms lightly in the butter. Add chicken, celery, meat stock, soy sauce and sugar. Simmer 15 minutes.

Blend together water and corn starch; stir into the chicken mixture. Cook until slightly thickened and clear. Serve hot over chow mein noodles or rice.