| 4 cups
chicken broth 2/3 cup nonfat dry milk 2 Tbsp margarine 1 cup chopped onion 2 cloves garlic, minced 4 oz mushrooms, finely chopped |
4 oz
mushrooms, sliced 4 Tbsp flour 1 Tbsp dry sherry 1/2 tsp grated lemon rind 1-1/2 Tbsp finely chopped fresh parsley 2 tsp fresh lemon juice |
| In a small bowl, combine
broth and dry milk; set aside. Heat margarine in large saucepan over medium heat.
Add onion, garlic, and both chopped and sliced mushrooms. Cover and cook 8 to
10 minutes. Uncover and adjust temperature to high. Allow moisture to
evaporate. Stir in flour. With a wire whisk, blend chicken broth mixture into mushroom mixture. Bring to a boil. Add sherry, lemon rind, parsley, and lemon juice. Stir well. Serve hot. Makes about 4 one-cup servings.
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