1-1/2 cups chicken broth, skimmed of all fat (turkey broth may be substituted)
1/4 teaspoon fresh ground black pepper
4 large white mushrooms, sliced thin and lightly sautéed
2 tablespoons cornstarch
1/2 cup skim milk
In a 1-or-1-1/2 quart saucepan, over medium high heat, bring chicken stock, seasoned with the pepper, to a boil. Add the mushrooms and lower the heat to a simmer.
In a small bowl, whisk the browned roux with the skim milk; whisk into the simmering chicken broth. Cook, whisking constantly, until thickened. Remove from heat.
Makes 2-1/4 cups.
Calories….4…..Fat……trace…….Carbs…..0.6 g…..Sodium…..trace.