1/2 c. finely chopped onion
1/2 c. finely chopped fresh mushrooms
2 tbsp. minced fresh parsley
2 c. beef or chicken broth, divided
2 tbsp. cornstarch
pinch of pepper

In a saucepan, cook onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth. Stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally. Boil for 2 minutes.

Yield: 2 cups.