2 (12 oz.) pkgs. frozen peas, or French cut green beans
1 (4 oz.) can sliced mushrooms
2 tbsp. butter
2 tbsp. flour
1 chicken bouillon cube
Salt & pepper to taste

Cook vegetables according to package directions; drain. Drain mushrooms and add enough water to mushroom liquid to make 3/4 cup. Saute mushrooms in butter for 5 minutes; then blend in flour and add diluted mushroom liquid. Cook, stirring until mixture boils and thickens. Add bouillon cube and stir until dissolved. Add salt and pepper to taste. Combine mushroom and sauce with vegetable and heat gently before serving.