2 c. sliced carrots (3/4 lb.)
4 stalks celery, cut in thin diagonal slices
1/2 c. mushrooms, sliced
1/4 c. minced onion
2 tbsp. oil
2 tsp. cornstarch
2 1/2 tsp. powdered orange flavor breakfast drink
1 tsp. salt
Pinch of rosemary, leaf crumbled

Cook celery and carrots in boiling water until crisp tender, about 10 minutes. Drain water and save 3 tablespoons carrot and celery water. Saute mushrooms and onions in oil about 3 to 5 minutes, until softened. Combine with other vegetables in saucepan reserving liquid in frypan. To this add 3 tablespoons of reserved cooking water, also salt, cornstarch and orange breakfast drink powder. Stir until blended and add to vegetables. Simmer until sauce thickens and bubbles, stirring occasionally. Correct for seasonings, if indicated. Serve.