Ingredients
1/2 cup finely chopped onion1/2 cup finely chopped fresh mushrooms2 tablespoons chopped fresh parsley2 cups reduced-sodium beef or chicken broth, divided2 tablespoons cornstarchPinch pepper
Preparation
In a saucepan, saute 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 boil, stirring occasionally; boil for 2 minutes.
